300 g pork shoulder
1 sweet onion
2 tablespoons mustard seeds
1 red onion
0.5 litres orange juice
20 g capers in vinegar
0.5 litres BBQ sauce
2 cloves of chopped garlic
20 g sugar
10 ml white vinegar
Green shoots
100 mini brioches
Fine salt
Salt flakes
In a saucepan, lightly fry the chopped garlic and the julienned sweet onion. Add the coarsely chopped pork shoulder, the mustard seeds and the orange juice. Cook the whole mixture for about 1 hour and 30 minutes.
Leave to cool and shred the meat into strands.
In a saucepan, bring the meat back to a simmer with BBQ sauce, white vinegar and sugar. Season with salt.
Open the brioche and fill with the pulled pork.
Serve with capers, sprouts and julienned red onion marinated in vinegar.
Top with a few drops of extra virgin olive oil and salt flakes.
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