Absolutely delicious. We all love this recipe and I make it often. Its not exactly diet food but it’s worth it. For the bun I use what we call here in Sweden “frallor”. Its a soft white roll which works perfect with this, back home I would use a Kaiser roll. I find hamburger buns far to soft.
This will make 6 generousness sandwich’s like I have photographed here.
- 1.5 kl Fläsk karre / shoulder blade
For the rub
- 60 gr dark brown sugar (farin sukar)
- 1 teas salt
- ½ teas cayenne pepper
- 1 teas paprika
- 1 teas black pepper freshly gound
For the braising
- 2.5 dl apple cider vinegar
- 1 dl water
- 4 cloves garlic finely chopped
- Approx 2.5 dl your favorite BBQ sauce
- 6 to 8 Fraller or Kaiser Rolls The frallor should be the type that are hard on the outside and soft inside.
- Begin by trimming the out side of the pork of any thick fat or grizzle.
- Combine all the dry ingredients in a small bowl and mix them well to make the rub.
- Cut the pork into to 2 pieces lengthwise and rub in all the spices to completely coat the meat.
- Place the 2 pieces of pork in a small roasting pan just large enough to hold them. Cover and leave to flavor for at least 2 hours and it can be left overnight if you have the time.
- When ready to roast preheat the oven to 150°C or 300°F.
- Mix the vinegar, water and finely chopped garlic and pour it over the pork. Wrap tightly with aluminum foil and place in the bottom half of the oven and braise for 2.5 hours.
- When done remove the meat from the roasting pan and place on a cutting board. Be sure to keep the liquid from the pan in a small bowl.
- Take 2 forks and pull the pork apart into shreds. Take all the meat and return to the pan and mix it with enough of the liquid from the roasting pan to moisten the meat and warm the meat up.
- When the meat is ready just open the rolls and place a tablespoon or so of the barbeque sauce on the top and bottom of each roll and serve.
- Or you can add some of the barbeque sauce directly into to shredded meat. Be careful not to add too much! Taste as you go.
- This will keep in the fridge for 5-6 days and be just as good or better.