Pulled Pork Sandwich with Carrot Salad

Ingredients

• 2 cloves garlic
• 1 tsp peppercorns
• 4 juniper berries
• 1 tbsp paprika (sweet)
• Salt
• 1 tsp cumin (ground)
• 800 g pork shoulder
• 500 ml light beer
• 0.5 handful basil
• 1 handful lamb's lettuce
• 0.5 handful coriander leaves
• 250 g carrots
• 0.5 Zucchini
• 1 lemon (juice)
• 1 tbsp Olive Oil
• black pepper (freshly ground)
• 4 buns (e.g., ciabatta)

Instructions

1. 1.

   Peel the garlic and press it into a bowl. Coarsely crush the peppercorns and juniper berries in a mortar, then mix with paprika, 1 tsp salt, and cumin into the garlic. Rinse the pork shoulder, pat dry, and rub with the spice mixture. Wrap tightly in plastic wrap and refrigerate overnight. About an hour before cooking, remove from the fridge and unwrap.

2. 2.

   Preheat the oven to 120°C (250°F) on both top and bottom heat.

3. 3.

   Place the pork on a deep baking tray and pour in the beer. Bake for about 6 hours until the internal temperature reaches 90°C (194°F). Periodically baste with pan juices and add water if needed. After cooking, cover the pan with foil and let rest for an additional hour in the turned-off oven.

4. 4.

   Meanwhile, wash and dry the basil, then tear into leaves. Wash, trim, and spin dry the lamb's lettuce. Peel and grate the carrots. Wash, trim ends, and grate the zucchini. Mix carrots and zucchini with lemon juice and olive oil, seasoning with salt and pepper.

5. 5.

   Halve the buns horizontally and spread about half of the salad along with herbs on the bottom halves. Pull apart the pork with two forks, mix with pan juices, and distribute over the buns. Top with remaining salad, place the bun tops back on, and serve.