Pulled pork sandwich
Photo credit: Céline de Cérou
Ingredients
For
4
personnes
- 4 bun-style bread or country bread
- A few salad leaves
- 100 g grated red cabbage
- 100 g grated carrots
- 400 g pulled pork
- 8 slices of tomato
- 3 c. à soupe Nîmes olive oil PDO
- 1 c. à soupe wine vinegar
- 1 c. à soupe lemon juice
- Salt, pepper
Homemade barbecue sauce:
- 140 g tomato sauce
- 210 g of tomato purée
- 200 g water
- 100 g of cider vinegar
- 50 g brown sugar
- 2 c. à soupe Nîmes olive oil PDO
- 2 g ground black pepper
- 1/2 onion
- 1 c. à soupe garlic powder
- 1 c. à soupe whole-grain mustard
- 25 g Worcestershire sauce
- 1 c. à café smoked paprika
- 1 c. à café red Tabasco
- 10 g of salt
Makes 2 jars of pickles:
- 1 gousse crushed garlic
- Thyme and bay leaf
- 30 cl water
- 1 c. à café peppercorns
- 2 étoiles star anise
- ½ c. à café fennel seeds
- 35 g caster sugar
- 20 cl white spirit vinegar
- 1 capsule green cardamom
- 1 c. à soupe olive oil
- 3 carrots
- 8 radish
Tip
Choose an PDO olive oil from Nîmes (intense flavour) for its herbaceous notes, with hints of hay, yellow plum and raw artichoke, possibly complemented by red plum and apple.Or another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence, PDO olive oil from Haute-Provence, or a French olive oil of the varieties Picholine, Rougette de l’Ardèche, Aglandau, Salonenque…
Instructions
Prepare the pickles (1 week in advance):
Steam-sterilise the glass jars.
Prepare the vegetables: wash and peel the carrots, then slice them into rounds. Wash and slice the radishes into rounds. Fill the jars two-thirds full with vegetables.
- In a saucepan, bring the vinegar, sugar and water to the boil, then add the herbs and spices, cook for 1 minute, and add the olive oil.
- Pour the boiling stock over the vegetables so that they are covered.
- Seal tightly, leave to cool and store in a cool place for one week before eating.
To make the sauce:
- Peel the onion and slice it into thin rings. Fry them in 1 tablespoon of olive oil.
- Mix all the ingredients together in a saucepan. Cook for 45 minutes without a lid, stirring occasionally to prevent it from sticking.
- Blend until smooth.
- Leave to cool and serve straight away, or transfer to sterilised glass jars. The sauce will keep for about 15 days in the fridge.
- Mix together the shredded cabbage, the grated carrots and the dressing (made by mixing olive oil, vinegar, lemon juice, salt and pepper).
- Cut the bread in half, spread barbecue sauce on each half, then add the red cabbage and carrot salad.
- Next, add the pulled pork, which you will have taken care to warm up a little in a frying pan beforehand.
- Add a few lettuce leaves, a few tomato slices and some gherkins.
- It’s ready! You can eat it with warm or cold bread, whichever you prefer.
Tip
Choose an PDO olive oil from Nîmes (intense flavour) for its herbaceous notes, with hints of hay, yellow plum and raw artichoke, possibly complemented by red plum and apple.Or another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence, PDO olive oil from Haute-Provence, or a French olive oil of the varieties Picholine, Rougette de l’Ardèche, Aglandau, Salonenque…
We recommend...
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
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