Pulled Pork with Potato Gröstl and Salsa Verde

For the Pulled Pork, mix the dry ingredients (except the sugar) and the mustard for the marinade and massage vigorously into the pork loin. Wrap in a freezer bag or double layer of plastic wrap and marinate in the refrigerator for 24 hours.

Remove meat from refrigerator about an hour before cooking, place on a rack and use a roasting thermometer.

Preheat oven to 110 °C top/bottom heat.

Put orange juice, vegetable stock and sugar in a baking dish and place under the grid with the meat in the oven. From a core temperature of about 65 °C (after about after 3 hours), brush the meat every 30-40 minutes with the stock in the mold under the pork loin.

When the core temperature reaches 85-88 °C, turn off the oven and remove the meat. Wrap in aluminum foil, return to oven and let rest for about an hour.

For the BBQ sauce, finely chop garlic, mix with remaining ingredients (except paprika and alcohol), bring to a boil and simmer for about 25 minutes. Then season with the remaining ingredients and set aside.

For the Gröstl, boil the potatoes with the skin in plenty of salted water until soft. Let cool a little, peel and cut into not too thin slices. Peel the shallots and cut them into fine strips. Wash the parsley, pluck the leaves and also cut into fine strips.

Cook potato slices in a little clarified butter until golden.

Preparation Tip:

It also goes well with a green salad.

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