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Tender shredded pulled pork with browned edges and glossy cooking juices in a shallow bowl.

Pulled Pork

Pork neck is slow-cooked at a low temperature until tender, then shredded and mixed with its cooking juices.

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CNutri-Score
Nutrition per serving
2.7 mgIron
Not availableFibre
374.8 kcalEnergy
37.1 gProtein
7.5 gCarbohydrates
21.5 gFat
All nutrition per serving
Energy
374.8 kcal
Protein
37.1 g
Carbohydrates
7.5 g
Fat
21.5 g
Fibre
Not available
Salt
1.8 g
Iron
2.7 mg
Calcium
31.4 mg
Vitamin C
4.3 mg

STEP BY STEP

Let's make something delicious.

  1. 01

    Preheat the oven to 120 °C conventional (100 °C fan). Rinse the pork neck under running water and pat dry. Mix the tomato purée and mustard, then spread over the pork. Mix the brown sugar, paprika, allspice, cumin, salt and pepper, then rub into the meat.

  2. 02

    Place the meat in an ovenproof dish and pour in the apple juice and 100 ml water. Insert a meat thermometer into the centre of the meat. It should not be close to the bone, as the temperature is lower there. Cook on the middle shelf of the oven for approx. 6 hours, until the core temperature reaches 92 °C. Add a little more water during cooking if needed.

  3. 03

    Remove the pork neck from the oven, shred it with two forks and mix with the cooking juices from the dish.

Nutrition & sources

Publisher: meala GmbH

Nutrition based on BLS & additional sources. per serving

Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.

Sources: BLS, additional food databases.

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Topic images marked with the AI symbol were created with AI and show fictional people. Recipe images are illustrative. Nutrient values are calculated estimates per serving. A serving uses the portion size recorded in the recipe; changing the number of servings does not change the values per serving.

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