• The basic idea of making pulled pork from neck filet or neck roast is to melt all the fat in the fatty cuts and make the flavorful meat tender.
• This is done by brining the meat in a salt/sugar brine and then slow-cooking it. This process slowly melts the fat, leaving you with a tender and delicious piece of meat that can be shredded with 2 forks. Hence the name "Pulled Pork" - pork that is pulled apart.
• In this recipe, the meat is prepared sous vide, but it can also be prepared in the oven or on the grill. We have a recipe for pulled pork in the oven here.
• The dish is served with French bread

Salt/sugar brine

• Bring water to a boil and add salt, sugar, peppercorns, and bay leaves.
• When the sugar is dissolved, the salt/sugar brine is ready.
• We typically pour it into a large zip-lock bag and place the bag in a tray/container so it doesn't tip over.
• Place the brine in the refrigerator, and when it is cooled, put the neck filet in the bag and let it sit for at least 8 hours, but preferably up to 12-14 hours.
• We typically make the brine in conjunction with an evening meal and place it in the refrigerator. The brine is usually cold enough around bedtime, where the meat is then placed in it and pulls overnight.

Dry rub

• Mix all the ingredients together in a bowl.
• Use a fork or whisk to mix them together.
• As brown sugar can be a bit moist, it is important to get everything evenly distributed.

Pulled pork sous vide

• Set aside 1/3 of your rub, it will be used the next day.
• Use 2/3 of your rub to marinate your meat. Rub it well into the meat, all around, with your fingers.
• Wrap the meat in a vacuum bag and vacuum seal it.
• Cook the meat in a sous vide/water bath for 24 hours at 73 degrees Celsius (163 degrees Fahrenheit).
• After the 24 hours, take the meat out of the bag and pour the liquid into a jug. There is quite a bit of liquid, but that's okay. What is left over can, for example, be reduced into a barbecue sauce.
• Pat the meat dry with a dish towel/paper towels and place the meat in a baking dish.
• Massage the rest of your dry rub into the meat and cook it for another 30-45 minutes in the oven (or on a grill) at 200 degrees Celsius (392 degrees Fahrenheit) using the convection setting.
• The meat's crust/bark can become black, which only adds a delicious flavor to the dish.
• Take the meat out of the oven.
• Use two forks to shred the meat.
• When all the meat is shredded, pour a bit of the juice from the vacuum bag into the dish and mix well.

Red cabbage salad

• Normally, a coleslaw is served with a pulled pork burger, but I like a bit more crunch in the dish, and a very simple red cabbage salad can help with that.
• The only thing the salad requires is red cabbage and a bit of lemon juice.
• 10 minutes before you are to eat, finely slice a red cabbage. Of course, it depends on the size of the cabbage how much you need. But if the cabbage is of normal size, it is suitable for 2 people to share a quarter of a cabbage.
• Chop the cabbage relatively coarsely and add a bit of lemon juice over it. Let it sit for 5 minutes and it is ready to serve.

Bread

• Basically, you can use almost any wheat bread for the dish. The bread should definitely be day-old and should (at least) be toasted on the inside before use. This can be done on a toaster or in the residual heat of the oven while the meat is being shredded. The bread/bun should be toasted on the inside as pulled pork meat is very wet and will soak through the bread too quickly.
• For this recipe, we used leftovers from this recipe: French bread and the bread was toasted in the oven.
• If you want to make a pulled pork burger, then use, for example, one of these two recipes for burger buns: brioche burger bun or regular burger bun.

Serving

• Spread mayo on both insides of the bread, place an even and thick layer of meat on top, then barbecue sauce, and finally the red cabbage.
• Close it and you have a lovely sandwich.
• Enjoy.