The most stylish sandwich of the moment

Recette Pulled Pork Sandwich

© Emilie Guelpa

Pour 2 personnes


Preheat the oven to 150°.

Peel then coarsely chop the onion.

In a big pot, slightly roast the pork with a little oil.

Pan fry the onion until it takes on colour.

In a bowl, mix the barbecue sauce, the mustard, the vinegar of cider,
the brown sugar, paprika, Espelette pimento, chopped garlic cloves
and the veggie broth.

For the marinade on the meat, salt, pepper and add laurel leaves.

Cover the pot and cook for 4h30 making sure to turn over the meat and
baste it with juice every hour.

During the cooking process, prepare the chutney of mirabelles.

Peel and finely chop the onion.

Rinse and remove the mirabelle pits.

Pan fry the onion with oil until it becomes translucid.

Add the mirabelles, the curry, the grated ginger and the salt.

Mix together then add the brown sugar and the vinegar of cider.

Place the pan over an average flame and heat the mixture until the
sugar is dissolved.

Bring to boil then cook for 45 min on low flame, stirring regularly until
almost all the liquid has evaporated.
Pour in a pot then set aside.

Remove the meat from the oven and shred it with two forks.

Mix the meat with the sauce. Set aside.

Cut the red cabbage and the spring onions then mix in a bowl with 2
tablespoons of olive oil.
Salt, pepper.

Cut the buns in half then spread a tablespoon of barbecue sauce on
the base of the bread.

Place on top about 150g of meat, add a generous spoonful of mirabelle
chutney, a tablespoon with the mix of red cabbage – spring onion.
Add a few leaves of tarragon and close the bun.
Repeat the operation with the second bun.


Also discover the chicken burger by PNY and the tacos with tuna in 10 minutes.

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For the pulled pork :

- 500 g of pork shank (or filet mignon of pork)

- 1 tablespoon of olive oil

- 1 onion

- 6 tablespoons of barbecue sauce

- 1 teaspoon of mustard/p>

- 1 tablespoon of cider vinegar

- 2 tablespoons of cassonade brown sugar

- 2 teaspoons of paprika

- 1 teaspoon of Espelette pimento

- 2 chopped garlic cloves

- 3 laurel leavels

- 12 cl of veggie broth

- Salt/Pepper

For the chutney of mirabelles :

- 500 g of mirabelles from Lorraine fresh or frozen

- 1 onion

- 1 tablespoon of sunflower oil

- 2 cm of grated fresh ginger

- ½ teaspoon of powdered curry

- Salt

- 120 g of brown sugar

- 15 cl of cider vinegar

For the garnishing :

- 2 burger buns

- 2 tablespoons of barbecue sauce

- 150 g of red cabbage

- 2 twigs of spring onions

- Olive oil

- Salt/Pepper

- A few leaves of tarragon

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