Pulled pork 250g
cola 200ml
garlic clove 1
tomato paste 70g
Smoky spice 1g
Soy sauce 20ml
red onion 1
carrot 2
green chili 1
mayonnaise 40ml
hot dog rolls 4
grated cheddar 50g
Put the pulled pork into a small baking dish and bake in a preheated oven (180掳C) for 20-25 minutes until crispy. In the meantime, you can continue with the preparation.
Heat cola medium-high in a small saucepan until only a third is left. Peal garlic. Add tomato paste, smoked spice and soy sauce to the reduction. Squeeze garlic and simmer BBQ sauce over medium heat for 3-5 min. Season with salt and pepper and leave to cool.
Peel red onion, halve and cut onion halves into fine strips. In another small pot, add white wine vinegar, warm water, sugar and salt and bring to a boil. Remove the pot from the heat, add the onion strips and leave for 10 minutes. Then drain off the liquid.
Peel carrots and grate into a large bowl. Halve the green chili in half, remove seeds, finely chop the halves of the chili (spicy!) And add to the grated carrot at will. Stir in the mayonnaise and season the carrot salad with salt and pepper.
Place hot dog buns on a wire rack and bake in the oven for the last 3-4 minutes of the pulled pork baking time.
Remove pulled pork from the oven after baking and pull apart with two forks. In a large bowl, mix the plucked meat with a third of the BBQ sauce.
Cut hot dog rolls, but do not cut completely. Fill with pulled pork, sprinkle with grated cheddar and top with pickled onions. Enjoy carrot salad.
