Hearty bowl with pulled pork
Ingredients for 4 servings:
For pork
700 g pork neck chops
1 teaspoon ground cumin
1 teaspoon paprika powder
large pinch of salt
400 ml semi-dry apple cider
1 tablespoon sugar
400 g BBQ sauce
For salad
1 large carrot
½ small fresh cabbage
small dill bundle
2 tablespoons sour cream
1 tablespoon lemon juice
pinch of salt
For onions
1 large red onion
2 tablespoons apple cider vinegar
1 tablespoon sugar
pinch of salt
Preparation:
- Mix together the cumin, paprika powder, and salt, then rub the pork with this mixture.
- In a bowl, whisk together the apple cider, sugar, and BBQ sauce.
- Place the meat in a bowl and pour the prepared sauce over it, ensuring the meat is completely coated. If necessary, the meat can be cut into thick slices before placing it in the bowl.
- Select the “slow cooking” mode, set the time for 5 hours, close the lid, and let it cook.
- Prepare the salad. Grate the carrot, thinly slice the cabbage, chop the dill, and mix everything together in a bowl with the cream, lemon juice, and salt.
- Prepare the onions. Thinly slice the onion, place it in a bowl, and mix with the sugar, vinegar, and salt. Set aside to marinate.
- When the meat is ready, transfer it to a bowl and shred it into small pieces using a fork. The meat should be tender enough to easily shred. Return the shredded meat to the bowl and stir in the sauce.
- Serve the pulled pork with cooked pearls, prepared salad, and marinated onions.
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