Watch how our awesome chef makes this great tasting pulled pork using his own BBQ sauce as the main ingredient.

This dish is great to prepare at home before going outdoors, just bring some bread to wrap the pork in and some vegetables of the season to add on top.

Recipe

  • 1,5 kg of Pork Neck
  • 3 cloves of garlic
  • 1 onion
  • 3 dl of the Viking Chefs BBQ sauce
  • Seasalt
  • Fresh grounded black pepper

Peal and cut the onion in two pieces. Take the first half and cut into roughly 1 cm slices. Then take the second half and cut it into roughly thumb sized pices.

Peal and cut the garlic into thumb sized pieces.

Take a oven form that is large enough for the meat and put the finely cut half of the onion and the garlic at the bottom. Save the rest for later.

Take the meat and remove any large chunks of fat or sinews with a sharp knife, cut the meat several times on one side in both directions and then turn the meat over and cut stripes on the other side.

Take a handful of salt and rub it in on both sides of the meat, then pepper the side with the cross cuts. Place the meat with the peppered side down in the form and then pepper the top. Place the remaining onions and garlic around the meat towards the sides of the form.

Put the BBQ sauce on top of the meat and spread it out evenly across the meat and down the sides with a spoon. Then place the meat in the oven at maximum 120 degrees Celsius and let it cook for two hours.

Take out the meat and turn it around in the form. (If you wish to check the taste now is a good moment to cut a piece and check.) Wrap the form with aluminium foil and put back in the oven, let it cook for at least another four hours.

Check the meat from time to time to ensure the sauce neither boils away or start pouring over the edges of the form.

Once done, take out the meat and put it in a separate bowl to simplify the pulling. Put the form with the sauce to the side. Take the meat and split it into several smaller pieces, leaving one piece on the cutting board while the remaining pieces rest in the bowl.

Using two forks now start pulling the meat into fine pieces and putting the meat back into the form with the sauce. Once all the meat been pulled stir the meat around in the form to ensure the sauce is spread evenly among the pulled pork. Let the meat rest in the sauce until soaked.

Put the pulled pork in sturdy food containers and store in the fridge until its time to pack them in your bag and bring them with you outdoors.

Can be used to make for example

  • Wraps
  • Pasta sauce
  • Served on its own