Pulled Pork One of the best foods you can do


  • ~2 kg pork neck (known as kassler in finnish/swedish). Choose one with much fat so the meat will preserve moist better.
  • 2 tbsp pepper powder
  • 1.5 tbsp cayenne pepper
  • 1 tbsp cumin
  • 1 tbsp cinnamon
  • 1 tbsp salt/li>
  • 1 tbsp black pepper
  • 3 mini garlics (~ 10 garlic cloves)
  • 3 tbsp red wine vinegar
  • 1 tbsp chili sauce
  • 1 tsp honey


Night before:
  1. Mix all marinade ingredients
  2. Rub the meat with the marinade
  3. Wrap the meat tight with cling film
Next day: (~12 hours later)
  1. Set the owen to 100 degrees celsius (90 - 120 degrees celsius is optimal for slow cooking meat)
  2. Wait about 7 hours, occasionally checking the meat and pour the cooking liquid over it
  3. If the meat starts to get burnt cover it with aluminium foil
  4. When the temeperature inside the meat reaches 90 degrees celsius it's ready to be pulled
  5. Pull the pork and add the excess cooking liquid to the pulled pork
  6. Enjoy!

Our philosophical thoughts of the recipe:

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This recipe is great if you are working from home. We did this one on a weekend both of us had to work.

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