Mojo pulled pork sandwich

The cook, step by step.

1. 1

   Step 1

   Done

   In this recipe we start with making the marinade by mixing all the ingredients for the marinades in a food processor. Make sure it's a very smooth marinade. We then remove the pork neck from the packaging and pat it dry well with kitchen paper. Once this has happened, we first inject the pork neck with part of the marinade. Fill the syringe approximately 4 times and inject the pork neck every 2-3cm until you have had it completely. Then pour the remaining marinade into a ziplock bag and add the pork neck to this. Massage well on the outside of the bag and put it in the cooler for 6-8 hours optimally or at least 2 hours.

2. 2

   Step 2

   Done

   Then prepare the barbecue at a dome temperature of 120 degrees Celsius. Once the barbecue has reached this temperature, sprinkle the smoke chips over the coals and put the pork neck on the grill; keep the remaining marinade in the ziplock bag). Then insert the core thermometer and set it to 96 degrees internal temperature. We now leave the lid closed and cook the pork neck to 76 degrees Celsius.

   Internal temperature: 96°C
3. 3

   Step 3

   Done

   In the meantime, we make the remaining marinade a sauce by letting 200 ml of the marinade boil gently for 15 minutes to which we add 150ml BBQ sauce. Stir well throughout this process because it can stick a bit because of the sugars in the marinade. Then mix the BBQ sauce well and let it heat still gently. We're gonna use this sauce to pack the pork neck in the next step.

4. 4

   Step 4

   Done

   Once the pork neck has the internal temperature range of 76 degrees Celsius it can be removed and you can brush it completely with the boiled marinade. At this stage also add 2 tablespoons of unsalted butter before packing it and make sure to close the whole with butcherspaper. Then insert the core thermometer again and now cook it to an internal temperature of 96 degrees Celsius. This 2nd phase is also at 120 degrees dome temperature. As soon as this temperature is reached, do the probe test with a skewer or your thermometer. Do you still feel much resistance? cook the whole then another degree or 2-3. It's got to be butter soft.

   Internal temperature: 76°C
5. 5

   Step 5

   Done

   As soon as the internal temperature is reached, catch the pork neck of the barbecue and fold open the butcherspaper briefly, let it wash out for a while and then wrap it up again. The best thing to do is to fold around a thick tea towel or towel and let it rest on the counter for 30-45 minutes. You then make the orange salsa by cutting the oranges and avocado into small cubes and chopping the mint leaves and parsley. Mix this whole together and season with salt and pepper.

   30m
6. 6

   Step 6

   Done

   After resting you easily pull the entire pork neck apart with your hands or a few forks to the desired size. Make sure to mix the moisture from the butcherspaper also through the pulled pork, this is full of flavor!

7. 7

   Step 7

   Done

   Roast the casino sandwiches and then spread them with a layer of pulled pork, another sandwich, a layer of pulled pork and a layer of orange salsa. Cut the sandwich nicely in half and voila! Enjoy!