1 carrot, finely grated, marinated with lemon juice
½ lemon, squeezed juice
Yellow Sriracha
1 red onion, cut into thin rings
As a topping, cheese sauce J. Kinski style
1 piece of organic pork shoulder, boned
SMACK PARROW CARRIBIAN BBQ
Salt
A solution of equal parts white vinegar and water, sweetened liberally with sugar or honey
ZUBEREITUNG
Pulled pork instructions for those who only have an oven and no smoker:
Rub the pork shoulder generously with the SMACK PARROW CARRIBIAN BBQ seasoning and salt. Place the meat in a tight plastic bag and place in the refrigerator overnight.
Prepare a large casing for the meat in a roasting pan using two layers of aluminum foil. Place the meat in it and pour the vinegar mixture over it. It is intended to keep the meat moist. Prepare a large casing for the meat in a roasting pan using two layers of aluminum foil. Place the meat in it and pour the vinegar mixture over it. It's supposed to keep the meat moist.
Close the foil and put the meat in the oven preheated to 100°C for 5 or more hours.
Take the meat out of the oven (the core temperature should be 85°C), open the foil and let the meat rest. Set the oven to maximum heat. Pour the liquid and set aside. Put the meat in the hot oven for 10 minutes to give it a crust.
Tear the finished meat with your fingers or a fork. Thoroughly mix the flavorful outer crust with the juicy interior.
Mix the cooking liquid with a generous splash of the Sriracha sauce and stir into a sauce.
Make long cuts into the baguette, pile the meat inside, cover with the marinated carrots and onion and top with the magical Sriracha sauce.
If you want even more filling, you can serve the sandwich with the cheese sauce.
