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Crostini with pulled pork and pear
20 m active | 6 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 261
  • Fat about 14g
  • Carbohydrates about 16g
  • Protein about 17g
This is needed
This is needed for 20 piece
  • 2 tbsp rapeseed oil
  • 2 tbsp rosemary, roughly chopped
  • 1 garlic clove, squeezed
  • 2 tbsp honey mustard
  • 1.2 kg roast pork (e.g. shoulder)
  • 1.5 tsp salt
  • a little pepper
Pulled pork
  • 1 lemon, the whole juice
  • 1 dl white balsamic vinegar
  • 1.5 dl rapeseed oil
  • 1 pears, cut into cubes
  • 0.5 bunch oregano, finely chopped
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 1 spring onion incl. green part, cut into thin rings
  • 0.5 tsp salt
  • a little pepper
  • 2 baguettes, cut into slices approx. 1 ½ cm thick
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And that's how it's done
And that's how it's done
Combine the mustard, oil, garlic and rosemary. Coat the meat with the marinade, cover and marinate for approx. 1 hr. Season the meat, place on a baking tray lined with baking paper. Insert the meat thermometer in the thickest part.
To roast in the oven
Approx. 5 hrs. in the centre of an oven preheated to 120°C (the core temperature of the meat should be 90°C). Remove the meat, pull apart using two forks.
Pulled pork
Combine the lemon juice, balsamic and oil in a bowl, add the pulled pork, mix. Mix in the diced pear and all the other ingredients up to and including the pepper. Toast the bread slices on both sides in a frying pan, top with the pulled pork.

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