Pulled Pork Sandwiches with Parmesan
Nutritional values
(Percentage of daily recommendation)
| Calorie | 772 cal. | (37 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 27 μg | (45 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.2 mg | (168 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 839 mg | (21 %) | ||
| Calcium | 289 mg | (29 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 8.6 mg | (108 %) | ||
| Saturated fatty acids | 21.2 g | |||
| Uric acid | 323 mg | |||
| Cholesterol | 172 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 2 garlic cloves
- 1 tsp peppercorns
- 4 Juniper berries
- 1 Tbsp ground paprika (sweet)
- salt
- 1 tsp Caraway (ground)
- 800 grams Pork shoulder
- 500 milliliters light beer
- 1 onion
- 2 Tbsps butter
- 1 tsp lemon juice
- 1 tsp honey
- 75 grams Parmesan
- 1 handful Arugula
- 4 Hamburger bun
Preparation steps
Peel garlic and squeeze into a bowl. Coarsely crush the peppercorns and juniper in a mortar and mix with the paprika, 1 teaspoon salt, the caraway seeds and garlic. Rinse the pork, pat dry and rub with the spice mixture. Wrap in cling film and let rest overnight in the refrigerator. Take out and unwrap about 1 hour before cooking.
Preheat the oven to 120°C (approximately 250°F).
Place the meat in a deep baking tray and pour in the beer. Cook in oven for about 7-8 hours, until the meat is soft and comes apart with two forks into pieces. During roasting, regularly baste with juices and add water as needed. After the end of cooking, cover the baking dish with aluminum foil and leave to rest for another hour in the off oven.
Meanwhile, peel the onion, cut into wedges and cook in the butter in a pan over medium heat until soft and golden brown, about 10 minutes. Mix in the lemon juice and honey, then season with a little salt. Cut the Parmesan into thin slices. Rinse the arugula and shake dry. Cut the rolls in half horizontally.
Pull the meat apart with two forks, mix with the gravy, season and distribute on the bun bottoms. Top with the onion, Parmesan and arugula. Serve with roll tops.
