Pulled pork in the Ninja® CombiPulled Pork a. d. Ninja® Combi

Name: Pulled pork in the Ninja® Combi
Cook time: 5 h
Total time: 5 h
Yield: 4
Cuisine: American
Ingredients: 20 g crispy fried onions; 10 g brown sugar; 5 g salt; 1/4 tsp hot paprika; 1 tsp sweet paprika; 5 g ground garlic; 1/4 tsp hot paprika; 1 tsp smoked paprika (de la Vera); 1 tsp sweet paprika; 1 pinch pepper; 5 g ground garlic; 1 level tsp cumin; Pinch of cayenne pepper; 10 g brown sugar; 5 g salt; 800-1200 g pork neck, in one piece; 600 g cloudy apple juice; Smoky BBQ sauce; 100-150 g cooking juices

Spice-rubbed pork neck slow cooked in apple juice, then pulled with BBQ sauce.

About 5 h 15 min start to finish (prep is our estimate)
Serves 4
Works on every CombiWorks on your US 14-in-1Works on your UK & EU 12-in-1Works on your India 14-in-1

Slow Cook Pork Main American

By Ulrike Behmer for Kochjunkie auf Reisen. Translated from German by Combi Recipes with machine help.

Set your Combi

SwitchAir Fry/HobAir Fry/Stovetop

Slow Cook5hrLow (page also suggests 120°C250°F for 5 h)

Start to finishAbout 5 h 15 minabout 15 min prep + 5 h cookingThe recipe gives only the cooking time; the prep is our estimate.

ShelfCombi pan

Water in the pan600 g2½ cups apple juice

You'll need

20 g⅔ oz Röstzwiebeln
10 g⅓ oz brauner Zucker
5 g⅛ oz Salz
1/4 TL Paprika rosenscharf
1 TL Paprika edelsüß
5 g⅛ oz Knoblauch, gemahlen
1/4 TL Paprika rosenscharf
1 TL Paprika de la Vera
1 TL Paprika edelsüß
1 MSP Pfeffer
5 g⅛ oz Knoblauch, gemahlen
1 flacher TL Kreuzkümmel
MSP Cayennepfeffer
10 g⅓ oz brauner Zucker
5 g⅛ oz Salz
800–1200 g1¾–2¾ lb Schweinenacken am Stück
600 g1¼ lb naturüben Apfelsaft
Rauchige BBQ Sauce
100–150 g3½–5½ oz Bratensud

20 g⅔ oz crispy fried onions
10 g2¼ tsp brown sugar
5 g¾ tsp salt
1/4 tsp hot paprika
1 tsp sweet paprika
5 g2 tsp ground garlic
1/4 tsp hot paprika
1 tsp smoked paprika (de la Vera)
1 tsp sweet paprika
1 pinch pepper
5 g2 tsp ground garlic
1 level tsp cumin
Pinch of cayenne pepper
10 g2¼ tsp brown sugar
5 g¾ tsp salt
800–1200 g1¾–2¾ lb pork neck, in one piece
600 g2½ cups cloudy apple juice
Smoky BBQ sauce
100–150 g3½–5½ oz cooking juices

Method

Grind all the spices together with the crispy fried onions. (Chop – makes enough for up to 1.2 kg2¾ lb.) Thermomix /speed 9
Our tip No Thermomix: crush the fried onions to fine crumbs in a spice grinder, or in a freezer bag with a rolling pin, then stir in the spices.
Rub the pork neck with it and put it in the Combi pan. Weigh in the apple juice and cook /Low. Top up with apple juice if needed. (It also works at 120°C250°F/.)
Our tip It's ready to pull when a fork twists easily in the thickest part. If it still resists, give it longer: pork neck is safely cooked long before it's tender enough to shred.
Pull the pork neck apart with 2 forks and mix with 100–150 g½–⅔ cup cooking juices and BBQ sauce of your choice.
Our tip Let the juices settle for a minute and spoon the fat off the top before you measure them out; pork neck gives off a lot, and it makes the meat greasy.

Method

Alle Gewürze mit den Röstzwiebeln zusammen mahlen. (zerkleinern- reicht bis 1,2 kg2¾ lb). Thermomix /Stufe 9
Our tip No Thermomix: crush the fried onions to fine crumbs in a spice grinder, or in a freezer bag with a rolling pin, then stir in the spices.
Den Schweinenacken damit einreiben und in die tiefe Form geben. Apfelsaft dazu wiegen und / Low garen. Ggf. Apfelsaft nachfüllen. (Es funktioniert auch bei 120 Grad /)
Our tip It's ready to pull when a fork twists easily in the thickest part. If it still resists, give it longer: pork neck is safely cooked long before it's tender enough to shred.
100–150 g½–⅔ cup Bratensud mit dem Schweinenacken und BBQ Sauce nach Wahl mit 2 Gabeln zerzupfen und vermischen.
Our tip Let the juices settle for a minute and spoon the fat off the top before you measure them out; pork neck gives off a lot, and it makes the meat greasy.