Pulled Pork with Sherry Vinegar

17hr 50m
Preparation/cooking time: ca. 30m + Marinate: ca. 720m + Stew in the oven: ca. 300m + Allow to rest: ca. 20m

For 4 people

Nutritional Information

Contains 850 Kcal, 93g Protein, 39g Carbohydrates, 35g Fat


  • 3 tbsp. raw sugar
  • 2 tsp. sherry vinegar
  • 1.5 kg roast pork (shoulder)
  • 1 onion, finely chopped
  • 2 clove of garlic, finely chopped
  • 1 dl apple juice
  • 1 tbsp. salt
  • 1 tbsp. pepper
  • 3 tbsp. paprika
  • 1 dl BBQ sauce
  • 0.75 dl meat bouillon
  • 0.5 cucumber, cut into 4-mm-thick slices
  • 1 tbsp. sea salt
  • 1 tbsp. sugar

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  • Combine the sugar and vinegar. Rub into the meat, cover and leave to marinate in the fridge for about 12 hrs. Remove the meat from the fridge approx. 1 hr. prior to preparing. Mix the onions and remaining ingredients including the stock. Transfer the meat to a casserole dish, pour over the sauce. Braise for approx. 5 hrs. in the centre of an oven preheated to 160°C. Occasionally spoon over the liquid. Remove the meat, cover and leave to stand for approx. 20 mins. Thin the sauce in the casserole with approx. 200 ml of water, bring to the boil, strain if necessary, serve with the meat.
  • Mix the cucumber slices with the salt and sugar, leave to steep for approx. 10 mins. Rinse the cucumber, dry in a kitchen towel, mix with vinegar in a bowl. Shred the meat using two forks, serve with the cucumber.

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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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