Pulled pork
Pulled Pork is juicy pork that can easily be transformed into countless dishes. Chef Lars Erik Vesterdal shows you 3 options here. Serve the shredded pork shoulder in hamburger buns, wraps or a sandwich, and add whatever flavors you like. This is delicious food! Inderøy Slakteri is a family business with a strong tradition, with over 80 years in the meat industry. Today the company processes and sells meat products, using only Norwegian raw ingredients of the highest quality. Everything is based on local food traditions.
Approach
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1
Heat the pork shoulder in a pot with a little water.
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2
Make two salsa variants: Tomato salsa is made with cherry tomatoes, olive oil, coriander and onion. Clementine salsa is made with clementine, cucumber, bell pepper and herbs. Feel free to get creative here!
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3
Make the caraway paste: Add caraway, aquavit, olive oil, salt and pepper to a mortar, and grind it well together.
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4
Fry the bread slice in the frying pan with plenty of butter and a garlic clove. Heat up neutral oil and fry the lompe (flatbread) until golden brown.
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5
Divide the pulled pork into 3 bowls, and add salt and pepper to one, BBQ sauce and chili to another, and the caraway mixture to the third.
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6
Arrange on a board: Place the fried bread, topped with mayonnaise and the salt-and-pepper pork. Top with a bit of salad. The BBQ variant is placed in a bowl on the board and topped with tomato salsa and fried lompe. The last variant, with caraway, is placed in a lettuce leaf and topped with clementine salsa.
Ingredients
- 500 g Pulled pork
- 1 stk Slice of bread
- 2 ss Butter
- 1 stk Garlic clove
- 1 ss Inderøykarve (caraway-spiced cheese, a local specialty from Inderøy)
- 1 stk Tomato salsa
- 1 stk Clementine salsa
- 1 ss BBQ-sauce
- 3 stk lompe (Norwegian potato flatbread)
- 3 dl Natural oil for deep frying
- 1 ss Mayonnaise
- 1 ts Aquavit from Inderøy
- 1 ss Olive oil
- 1 ts Chili/chili sauce
