Pork neck in Cuban marinade - juicy, tender and very good!
This delicious long-fried pork gives a taste of salsa rhythms, sun and smiles.
Ingredients
- 2 kg pork neck
- 2 tbsp oregano
- 1 tbsp cummin
- 2 tsp salt
- 2 tsp freshly ground black pepper
- 2 tbsp finely chopped garlic
- 5 pcs lime (juice only)
- 1,5 dl apple cider vinegar
- 1,5 dl water
- 1,5 dl brown sugar
Cuba's food is varied and they are best known for their Cubanos. A classic sandwich with smoked ham, pulled pork, pickles, cheese and a mustard dressing. Pulled pork is versatile and fits in hamburger bread, for barbecue dinner or in a tortilla. Here it's just a matter of being creative.
Step 1
Buy a whole pork neck and cut into both sides of the meat without cutting through. This makes it fry more evenly and the marinade gets better into the meat. Sprinkle with salt and plenty of freshly ground pepper.
Step 2
Pour over everything that is to be included in the marinade and place the pork neck in a pan with a lid. Rub the meat well with the marinade so all the spices and garlic are evenly distributed.
Step 3
Put the pan in a preheated oven at 110 degrees and let bake for 12 hours. Then the dish is ready.
Step 4
Tear up and mix the meat well! Leave the meat in the pan and heat up just before serving. Good luck.
