INGREDIENTS

• 1.5 kg pork neck
• 3 tbsp medium-hot mustard
• 2 tbsp BBQ rub seasoning
• 2 tbsp neutral vegetable oil
• 400 ml meat stock
• 4 tbsp tomato ketchup or BBQ sauce, to taste
• 2 tbsp apple cider vinegar
• salt, pepper

HOW TO MAKE IT

1. Wash and dry the meat. Mix the mustard with the BBQ rub and brush or rub it into the meat all over.
2. Place the meat in a suitable vacuum bag, e.g. a ZWILLING FRESH & SAVE bag. Fold the opening of the bag over so that the seal does not get dirty when you fill it. Close the bag, vacuum-seal it and refrigerate it for about 6 hours.
3. Place the insulating ring on the STAUB Precision Induction Multi Cooker. Place a 5.5 qt STAUB Cocotte in it. Heat the oil in it at a manual temperature setting (370 °F) or in the “Browning” program. Sauté the meat on all sides for about 8 minutes. Pour in the meat stock, place the lid on and cook the meat in the “Slow Cook High” automatic program for about 8-10 hours.
4. The meat is cooked when it is very tender and can be easily divided with a fork. If necessary, extend the cooking time by 30 minutes to 1 hour.
5. When the meat has reached the desired degree of doneness, remove the pork neck and shred it with the ZWILLING BBQ+ Meat Claws. Drain the cooking juices from the cocotte, but keep them.
6. Heat the BBQ sauce with vinegar and a little of the cooking juices and mix with the chopped meat. Season with salt and pepper.
7. Serve the pulled pork on its own with coleslaw or as a burger.

Tip

The pork neck should be boneless and lightly streaked with fat.

Info

If you marinate the meat without a vacuum, the marinating time will be extended to around 12 hours.