Pulled Pork Sandwich
The street food trend pulled pork, normally a “long job”, is butter-tender, juicy and ready to pull in no time with “tared pork”! Pull, stack, bite, enjoy: try the easy recipe for pulled pork sandwiches.
People:For 8 persons
Cooking time:35 minutes
Difficulty level:
Medium
Recipe by:AUMAERK KULINARIK-TEAM
Ingredients
Pulled Pork
Dijonnaise
| 6 pieces | Egg yolk |
| 2 tsp. | Paprika |
| 2 tbsp. | Honey |
| 2 tsp. | Ginger, finely grated |
| 2 tsp. | Sea salt |
| Some | Pepper |
| 2 pieces | Lemon, juice of 2 lemons |
| 5 tbsp. | Dijon mustard |
| 100 ml | Olive oil |
| 500 ml | Sunflower oil |
| 3 tsp. | Coriander seeds |
Arrange sandwiches
| 6 pieces | Gherkins |
| 16 slices | Rye bread |
Preparation steps
Pulled Pork
- Portion the pulled pork / cut off approx. 1/3 of the whole pulled pork and roast for approx. 35 minutes.
Dijonnaise
- In a bowl, mix the egg yolks with the paprika powder, honey, ginger, salt, pepper, lemon juice and Dijon mustard using a whisk.
- Slowly stir in the oils (olive oil and sunflower oil) in a weak stream, little by little, stirring vigorously until the mixture is homogeneous.
- Dry roast the coriander seeds in a pan .
- Leave to cool and crush.
- Mix into the dijonnaise .
Tip: Oil and eggs must be processed at room temperature!
Arrange the sandwiches
- Thinly slice the gherkins lengthways .
- Toast the slices of rye bread .
- Spread the toasted slices of bread with the dijonnaise .
- Tear the finished pulled pork and arrange on the slices of bread .
- Place the gherkins on top and place the remaining bread halves on top.
Das AUMAERK Fleisch
