Pulled stinco sandwich

Pulled stinco sandwich

Preparation time:
30 minutes

Cooking time:
25 minutes

Ingredients

Doses for 2 sandwiches

  • 2 Hamburger buns
  • 1 Fiorani pork shank
  • Cumin 1 teaspoon
  • Paprika 1 teaspoon
  • Garlic1 clove
  • Nutmeg 1 pinch
  • Mustard 5 g
  • Honey 50 g
  • Fresh ginger 5 g
  • Thyme
  • Rosemary
  • Pepper

For the coleslaw

  • White cabbage 35 g
  • Red cabbage 35 g
  • Carrots 25 g
  • Granny Smith apples 25 g
  • Spring onions 10 g
  • Olive oil 5 g
  • Salt

For the dressing

  • Greek yogurt 50 g
  • Mayonnaise 30 g
  • Apple vinegar 1 spoon
  • Cane sugar 5 g
  • Salt

Preparation

1

Mix

Mix the spices in a bowl and add the salt, then chop the herbs. Peel and chop the fresh ginger, clean and chop the garlic and mix with the ginger. Mix the mustard and honey.
2

Season

Cover the meat with extra-virgin olive oil and massage on both sides, then brush the surface with the honey and mustard mix. Add the chopped garlic and ginger, and then the chopped herbs and spices.
3

Cook

Cook the pork shank in a static oven, pre-heated to 180 °C, for 25 minutes.
4

Mix

For the coleslaw: mix the Greek yogurt, mayonnaise, liquid cane sugar and apple vinegar. Season with salt and pepper then blend together and set the dressing aside.
5

Clean

Clean the spring onions, white cabbage, red cabbage, apple and carrots and slice julienne-style. Place in a bowl and season with oil, salt and pepper and the previously prepared dressing.
6

Shred

For the sandwich: shred the pork shank, cut the bread in half and fill with the pulled meat, coleslaw and dressing.

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