Name: Pulled Pork
Prep time: 60 min
Cook time: 390 min
Total time: 1170 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.2 kg pork neck, boneless (or pork shoulder); 3 tbsp Dijon mustard; 3 tbsp sweet paprika; 1 tbsp sugar; 2.5 tsp salt; 2 tsp cumin; 1 tsp garlic powder; 1 tsp black pepper, freshly ground; 0.5 tsp cayenne pepper; 150 ml apple juice (for cooking in the oven); 250 ml cola; 200 ml tomato ketchup; 4 tsp smoked paprika; 0.5 tbsp brown sugar; 2 tsp soy sauce; 1 tsp Worcestershire sauce; 1 tsp sriracha or other chilli sauce; 1 tsp onion powder; 1 tsp garlic powder; 400 g white cabbage, finely shredded; 1 tsp salt; 2 tsp sugar; 200 g mayonnaise; 100 g Greek yoghurt; 1 tbsp white wine vinegar; 1 tsp Dijon mustard; 0.5 bunch flat-leaf parsley, coarsely chopped; pepper, freshly ground; 4 soft rolls or burger buns (to serve)

Preparation

The day before, mix the salt, paprika, sugar, cumin, garlic powder, pepper and cayenne into a rub. Coat the meat first with the mustard, then generously with the rub, wrap in foil and chill overnight.
Take the meat out of the fridge about 2 hours before cooking. Preheat the oven to 130 °C (conventional).
Pour the apple juice into an ovenproof dish, set the meat in it and cook in the oven until it almost falls apart and reaches 90 to 92 °C at the core, about 5 to 7 hours depending on size. If it gets very dark early on, cover with aluminium foil.
While the meat cooks, make the coleslaw: mix the cabbage with salt and sugar and knead vigorously, then combine with mayonnaise, yoghurt, mustard and vinegar and season with pepper. Fold in the parsley and chill.
For the sauce, reduce the cola over medium heat to about a third. Add the ketchup, spices and sauces, bring to the boil and simmer for 10 to 15 minutes until thick.
Take the cooked meat out of the oven, rest for about 30 minutes and pull apart with two forks. Mix with the cooking juices and some of the BBQ sauce.
Slice the rolls, spread with BBQ sauce, fill with the meat and top with coleslaw.

Drink with it

IPA · excellent match
American IPA with caramel malt, not too heavily hopped
Hop bitterness cuts the fatty meat and sweet sauce, and the caramel malt picks up the crust and smoked paprika.
What Is an IPA? Hop Aroma with Many Faces
Red wine · excellent match
Zinfandel, bold and fruity
Ripe dark fruit and a touch of sweetness hold up to the sweet, smoky BBQ sauce, and the spice suits the rub.
Which wine pairs with food? A simple approach to choosing
Mellow whisky · excellent match
Bourbon, neat or on ice
Vanilla and caramel from the new oak barrel meet the glaze and the roasted notes of the crust; bourbon and barbecue come from the same kitchen.
Whisky with food: cheese, chocolate, and savory dishes
Dark beer · good match
Bamberg Rauchbier or porter
Smoked and roasted malt mirror the crust and the smoked paprika in the sauce.
Which beer goes with food? More than just pils with barbecue

Preparation

The day before, mix the salt, paprika, sugar, cumin, garlic powder, pepper and cayenne into a rub. Coat the meat first with the mustard, then generously with the rub, wrap in foil and chill overnight.
Take the meat out of the fridge about 2 hours before cooking. Preheat the oven to 130 °C (conventional).
Pour the apple juice into an ovenproof dish, set the meat in it and cook in the oven until it almost falls apart and reaches 90 to 92 °C at the core, about 5 to 7 hours depending on size. If it gets very dark early on, cover with aluminium foil.
While the meat cooks, make the coleslaw: mix the cabbage with salt and sugar and knead vigorously, then combine with mayonnaise, yoghurt, mustard and vinegar and season with pepper. Fold in the parsley and chill.
For the sauce, reduce the cola over medium heat to about a third. Add the ketchup, spices and sauces, bring to the boil and simmer for 10 to 15 minutes until thick.
Take the cooked meat out of the oven, rest for about 30 minutes and pull apart with two forks. Mix with the cooking juices and some of the BBQ sauce.
Slice the rolls, spread with BBQ sauce, fill with the meat and top with coleslaw.

Drink with it

IPA · excellent match
American IPA with caramel malt, not too heavily hopped
Hop bitterness cuts the fatty meat and sweet sauce, and the caramel malt picks up the crust and smoked paprika.
What Is an IPA? Hop Aroma with Many Faces
Red wine · excellent match
Zinfandel, bold and fruity
Ripe dark fruit and a touch of sweetness hold up to the sweet, smoky BBQ sauce, and the spice suits the rub.
Which wine pairs with food? A simple approach to choosing
Mellow whisky · excellent match
Bourbon, neat or on ice
Vanilla and caramel from the new oak barrel meet the glaze and the roasted notes of the crust; bourbon and barbecue come from the same kitchen.
Whisky with food: cheese, chocolate, and savory dishes
Dark beer · good match
Bamberg Rauchbier or porter
Smoked and roasted malt mirror the crust and the smoked paprika in the sauce.
Which beer goes with food? More than just pils with barbecue

Pulled Pork

Preparation

Drink with it

American IPA with caramel malt, not too heavily hopped

Zinfandel, bold and fruity

Bourbon, neat or on ice

Bamberg Rauchbier or porter

This pairs well too.

Slow Cooker BBQ Ribs

Spare Ribs from the Oven or Smoker

Turkey Burger

Hamburger with Cheddar and Fried Onions

Pulled Pork

Preparation

Drink with it

American IPA with caramel malt, not too heavily hopped

Zinfandel, bold and fruity

Bourbon, neat or on ice

Bamberg Rauchbier or porter

This pairs well too.

Slow Cooker BBQ Ribs

Spare Ribs from the Oven or Smoker

Turkey Burger

Hamburger with Cheddar and Fried Onions