Scottish baked pork sandwich

Name: Scottish baked pork sandwich
Total time: 15 min
Yield: 1
Ingredients: a piece of pork from a shoulder blade weighing about 2 kg; 1 Art. l. salt; 1/2 st. l. ground black pepper; 1/2 st. l. ground dried herbs; 2 tbsp. l. vegetable oil; round soft sandwich buns for serving; 4 juicy, delicious sweet and sour apples; a pinch of salt; 1 tsp. brown sugar; 1/4 tsp ground cinnamon (optional); pinch ground cardamom (optional); 50 ml water or apple juice

Cookinero 13 Nov 2022

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How to cook Scottish baked pork sandwich

Step 1

We rub the pork with salt, pepper and dried herbs and leave it for at least an hour (or a day in the refrigerator.) In a cast-iron brazier, heat the vegetable oil. On a high heat, fry a piece of pork on all sides until a golden crust forms, about 8 minutes. In the process of frying, we turn it over carefully, with cooking tongs. Cover with a lid and put in preheated to 150 ° C for 3 hours.

Step 2

Making apple sauce. We clean the apples, remove their cores. Cut the apples into large pieces and put in a small saucepan. Sprinkle apples with salt, sugar, cinnamon and cardamom. At the bottom, pour some water or apple juice. Put on fire and bring to a boil. Cover and cook over medium heat until apples are soft, 15-20 minutes. Mash the apples into a coarse puree with a crush.

Step 3

Remove the pork from the roaster and carefully cut into small pieces/fibers with two forks. Cut the buns into halves and lightly dry them in a toaster. Spread one half of the bun with applesauce.

Step 4

Place a generous portion of pork on top. Cover with the second half of the bun and serve as a main dish. Enjoy your meal!

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Cooking time: 15 min

Ingredients

a piece of pork from a shoulder blade weighing about 2 kg

1 Art. l. salt

1/2 st. l. ground black pepper

1/2 st. l. ground dried herbs

2 tbsp. l. vegetable oil

round soft sandwich buns for serving

4 juicy, delicious sweet and sour apples

a pinch of salt

1 tsp. brown sugar

1/4 tsp ground cinnamon (optional)

pinch ground cardamom (optional)

50 ml water or apple juice

Where to Buy Ingredients

Scottish baked pork sandwich - FAQ About Ingredients, Baking Time and Storage

Can I use a different cut of pork?

Yes, you can substitute the pork cut. A pork shoulder or Boston butt would also work well, as they are well-suited for slow cooking and shredding. Adjust cooking time as needed depending on the size and fat content of the cut.

What can I substitute for apple sauce?

If you don’t have applesauce or prefer a different flavor, try using pear sauce, cranberry sauce, or even a savory chutney like mango chutney for a tangy twist.

How long can I store the leftover pork?

Leftover shredded pork can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.

Can I freeze the shredded pork?

Yes, the shredded pork freezes well. Allow it to cool completely, then store it in an airtight container or freezer bag for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Cooking the pork: can I use a different type of pot?

While a cast-iron brazier is ideal as it distributes heat evenly, a Dutch oven or any heavy-bottomed pot with a lid can be used as a substitute. Make sure it's oven-safe.

How can I make this recipe low-carb?

To make this recipe low-carb, skip the bun and serve the shredded pork and applesauce over a bed of greens or cauliflower rice. You can also use low-carb tortillas or lettuce wraps instead of buns.

Any suggestions for serving variations?

Besides a sandwich, the shredded pork is delicious in tacos, sliders, or over mashed potatoes. You can also add coleslaw for extra crunch and flavor.

What if I don't have all the spices for the apple sauce?

If you're missing some spices for the apple sauce, don't worry! Cinnamon is the most important. You can omit cardamom or substitute it with a pinch of nutmeg or allspice.

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Scottish baked pork sandwich

How to cook Scottish baked pork sandwich

Step 1

Step 2

Step 3

Step 4

Scottish baked pork sandwich - FAQ About Ingredients, Baking Time and Storage

Reviews: 0

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