for 20 pieces

Meat

2 tbsp	honey mustard
2 tbsp	rapeseed oil
1	garlic clove, squeezed
2 tbsp	rosemary, roughly chopped
1 ⅕ kg	roast pork (e.g. shoulder)
1 ½ tsp	salt
a little	pepper

Pulled pork

1	lemon *-*
1 dl	white balsamic vinegar
1 ½ dl	rapeseed oil
1	pear, cut into cubes
½ bunch	oregano, finely chopped
½ bunch	flat-leaf parsley, finely chopped
1	spring onion incl. green part, cut into thin rings
½ tsp	salt
a little	pepper
2	baguettes, cut into slices approx. 1 ½ cm thick

How it's done

Meat

Combine the mustard, oil, garlic and rosemary. Coat the meat with the marinade, cover and marinate for approx. 1 hr. Season the meat, place on a baking tray lined with baking paper. Insert the meat thermometer in the thickest part.

To roast in the oven

Approx. 5 hrs. in the centre of an oven preheated to 120°C (the core temperature of the meat should be 90°C). Remove the meat, pull apart using two forks.

Pulled pork

Combine the lemon juice, balsamic and oil in a bowl, add the pulled pork, mix. Mix in the diced pear and all the other ingredients up to and including the pepper. Toast the bread slices on both sides in a frying pan, top with the pulled pork.

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