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Scottish baked pork sandwich

Author
Cookinero 13 Nov 2022
24420
Scottish baked pork sandwich

How to cook Scottish baked pork sandwich

Step 1

Scottish baked pork sandwich

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

Scottish baked pork sandwich

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

Scottish baked pork sandwich

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

Scottish baked pork sandwich

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!

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

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