INGREDIENTS

• 1 kg pork neck
• 2 tbsp medium hot mustard
• 2-3 tbsp BBQ rub spice mix
• 3-4 tbsp tomato ketchup or BBQ sauce, to taste
• 2 tbsp apple vinegar
• Salt, pepper

PREPARATION

Wash the meat and pat dry. Mix the mustard with the BBQ rub and brush or rub it all over the meat.

Place the meat in a suitable vacuum bag, e.g. ZWILLING FRESH & SAVE Bag M. Fold the opening of the bag over so that the zipper does not get dirty when filling. Close the bag and vacuum seal it.

Attach the ZWILLING ENFINIGY sous-vide stick to a suitable pot, e.g. ZWILLING Pro 28 cm. Fill with water, observe the maximum filling quantity on the stick, and heat the water to 70 °C. Put the bag in, cover with the ZWILLING universal lid and cook the meat sous-vide for 24 hours.

Remove the meat and pour the meat juices into a pan. Add the ketchup or BBQ sauce and apple cider vinegar and bring to the boil, reduce over a medium heat so that the sauce thickens slightly.

Pull the meat apart with two forks and warm it in the broth. Season to taste with salt and pepper.

Serve the pulled pork on its own with coleslaw or as a burger.

TIP

The pork neck should ideally be boneless and slightly streaked with fat.