Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
Delivery costs:


Pulled pork sandwiches
30 m active | 6 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 938
  • Fat about 39g
  • Carbohydrates about 79g
  • Protein about 55g
This is needed
This is needed for 4 people
  • 2 tbsp paprika
  • 1 tbsp caraway seeds
  • 1 garlic clove
  • 1 tbsp yellow mustard seed
  • 1 tbsp coarse sea salt
  • 0.5 tsp nutmeg
  • 600 g pork knuckles
Red cabbage
  • 300 g red cabbage, very thinly sliced
  • 1 dl water
  • 1.5 dl white wine vinegar
  • 1 tbsp sugar
  • 1.5 tsp salt
  • 8 slices bread
  • 100 g crème fraîche
  • 150 g Gruyère, thinly sliced
To cook
  • 0.5 bunch radish, sliced
View these products
And that's how it's done
And that's how it's done
Grind the caraway seeds, paprika, garlic, mustard seeds, nutmeg and salt using a mortar and pestle. Rub the spice mix into the knuckles, place them on a baking tray and cover with foil.
To roast in the oven
Approx. 3 hours in the centre of an oven preheated to 150°C. Remove from the oven. Using two forks, loosen the meat from the bone and pull it away.
Red cabbage
Bring the water to the boil with the vinegar, salt and sugar. Remove the pan from the heat, add the red cabbage and leave to infuse.
Spread the crème fraîche on half of the bread slices, top with meat and cheese, place on a baking tray lined with baking paper, place the rest of the slices of bread next to them.
To cook
Bake the slices of bread for approx. 10 mins. in the centre of an oven preheated to 180°C until the cheese begins to melt. Remove, arrange the radishes and drained red cabbage on top of the sandwiches, cover each one with a slice of bread, serve immediately.