Pulled pork sandwiches

Total time: 3hr 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 938 Kcal, 55g Protein, 79g Carbohydrates, 39g Fat


  • Meat
  • 1 tbsp caraway seeds
  • 1 garlic clove
  • 2 tbsp paprika
  • 1 tbsp yellow mustard seed
  • 0.5 tsp nutmeg
  • 1 tbsp coarse sea salt
  • 600 g pork knuckles
  • Red cabbage
  • 300 g red cabbage
  • 1 tbsp salt
  • 1.5 dl white wine vinegar
  • 1 dl water
  • 2 tbsp sugar
  • Sandwiches
  • 150 g Gruyère
  • 8 slices bread, approx. 100 g each (e.g. sourdough bread)
  • 125 g crème fraîche
  • 1 bunch radish

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  • Meat

    To make the spice mix, grind the caraway seeds, paprika, garlic, mustard seeds, nutmeg and salt using a mortar and pestle. Rub the spice mix into the knuckles, place them next to each other on a baking tray and cover with foil. Roast for approx. 3 hrs. in the centre of an oven preheated to 150°C. Using two forks, loosen the meat from the bone and pull it away.
  • Red cabbage

    Thinly slice the red cabbage. Bring the water to the boil with the vinegar, salt and sugar. Add the red cabbage and allow to infuse for several minutes.
  • Sandwiches

    Cut the Gruyère into 4 slices. Spread the crème fraîche over half of the slices of bread, top with the meat and cheese, place on a baking tray and warm through in the oven for approx. 3-4 mins. at 150°C until the cheese starts to melt, remove from the oven. Slice the radish, arrange on top of the sandwiches with the drained red cabbage, cover each one with a slice of bread, serve immediately.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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