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Pulled pork hot dog with mixed herbs

  • 3 hrs 10 mins
  • Easy
  • Lactose-free
  • Microwave

Ingredients

Directions

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.

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Steps

1

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

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

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

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.

Enjoy

Pulled pork hot dog with mixed herbs

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Ingredients

Adjust Servings:
400g pork neck
1 tsp sweet paprika powder
1 tsp salt
1/2 tsp black pepper
2 tsp brown sugar
2 tsp coarse mustard
50ml beef stock
400g cucumber
1 tbsp white balsamic vinegar
1 tbsp capers
1 anchovy fillets preserved with salt
1 gherkin
1 shallot
2 stalks chive
2 stalks dill
6 stalks chervil
2 stalks tarragon
1/4 bio lemon
100g mayonnaise
2 hot dog buns
2 stalks fried onions
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