This is my foolproof, super easy pulled pork recipe for which you don't even need a smoker or barbecue grill. It is simply a matter of searing the meat in a pot and braising it for a few hours until most of the water is evaporated. In addition to that, the onion gravy sauce that is prepared with the meat stock really tops it off.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Passive Time | 4 hours |
| Servings |
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Ingredients
Ingredients
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Instructions
Pork Neck
- First, melt the coconut oil in a medium-big pot on medium heat and sear the pork neck in it on each side, for about 5 minutes in total
- Next, pour about 3-5 liters of water into the pot. Add enough water to cover the meat, then add about 1/3 to 1/2 of that volume of water on top. So, if you need 3 liters to cover the meat, add 1 to 1.5 liters on top
- Now, add the salt, pepper & cumin and put a lid on the pot, but leave a small gap so the water is able to evaporate
- Let the pork neck cook on low-medium heat for 4-5 hours until you have 400-500 milliliter of water left and the meat is tender. Then, you can turn the plate off. Make sure to flip the meat 2-3 times within the last 2 hours, if it is not completely covered with water anymore
Sauce
- When the pork neck is done, melt the butter in a pan on low-medium heat. Then, add the onions and fry them for 5-10 minutes until they become golden brown
- Now, add salt, pepper & -if you like- a minced garlic clove and fry everything for about 1 minute while stirring
- Next, add about 400 milliliter of meat stock from the pot with the pork neck to the pan in order to deglaze the onions
- Finally, let everything cook for 10-15 minutes while stirring occasionally until you have a sauce of your desired thickness. In the meantime, cover the pot containing the meat with a lid to keep it warm
Recipe Notes
The method in this recipe works with nearly any type of meat, but best with cuts that contain fat & some gristle like beef shank or ham hock.
You may also enhance the sauce by deglazing the onions with red wine and let it cook for a minute before adding the meat stock.
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