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Pulled Pork Hot Dog with Mixed Herbs

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Ingredients

Adjust Servings:
400g Pork Neck
1 tsp Salt
1 tsp Smoked Sweet Paprika
1/2 tsp Black Pepper
2 tsp Brown Sugar
2 tsp Mustard
50ml Beef or Vegetable Stock
400g Cucumber
1 tbsp Balsamic Vinegar
1 tbsp Capers
1 Gherkin
1 Shallots
2 stalks Freshly Chopped Chives
2 stalks Dill
2 stalks Tarragon
100g Mayonnaise
2 Hot Dog Buns
1 Onion

Pulled Pork Hot Dog with Mixed Herbs

Cuisine:

    Who let the hot dogs out?

    • 3 hours 10 mins
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Sometimes there is nothing better than a good and tasty hot dog! Therefore, do not miss your chance to try this unforgettable hot dog recipe.

    Steps

    1
    Done

    Preheat the oven (top and bottom heat: 140 °C/ circulating air: 115 °C). Wash the meat, dab dry. Mix sweet paprika powder, 1 tsp. salt, ½ tsp. black pepper and brown sugar. Rub neck of pork with mustard. Roll and firmly knead the meat in the sugar mixture. Put the meat into an ovenproof form and pour over the stock. Put the neck of pork in the oven for 1,5 hours and then repeat this step. Cook slowly for around 3 hours.

    2
    Done

    In the meantime, peel the cucumber and cut lengthwise with the peeler thin strips. Put cucumber, salt, pepper and white balsamic into a bowl and let stand for 30 minutes.

    3
    Done

    Chop gherkins, capers and anchovies finely. Peel the shallot and chop it. Wash and dry the herbs, pluck from the twigs and chop. Rinse lemon with hot water, dab dry, grate peel. Mix lemon zest, herbs, capers, gherkins, anchovies and mayonnaise. Season with salt and pepper.

    4
    Done

    Cut the hot dog buns lengthwise. Then place them in the oven with grill function and toast for ca. 90 seconds. Shred the pulled pork with two forks and season with salt and pepper. Place a cucumber relish and pulled pork into each bun, add some sauce. Garnish with fried onions.

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