Pulled Pork

Pulled pork with bread recipe
#pulledpork
📜 Ingredients for 4 servings:
1kg (2.2 lbs) pork neck, boneless
300g (10.5 oz) onions
1/2 garlic bulb
4 tsp whole grain mustard
500ml (17 fl oz) dark beer
3 spring onions
1/2 loaf bread
1 handful parsley
pickles
salt
pepper
Get a medium-size Roman pot, dutch oven, or baking form with a lid.
Preheat the oven to 160°C/320°F.
Cut the meat into big chunks. Dice garlic cloves and yellow onions, mince half of the parsley.
Add everything into the pot and pour in 500ml (17 fl oz) dark beer. Close the lid and cook in the oven preheated to 160°C/320°F for anywhere between 4 and 8 hrs until falling apart. 20 minutes before removing, take the lid off, stir the meat, and increase the heat up to 200°C/400°F.
Mince the spring onions and the remaining parsley. Slice a few pickles.
Slice the bread and sear it on a pan on both sides until it's crispy and takes on some color.
Add the meat chunks from the pot into a bowl, leaving the liquid in the pot. Shred the meat using two forks. Ditch any fatty bits.
Add 4 tsp whole-grain mustard, half of the spring onions and parsley, and everything that stayed in the pot. Season with salt and pepper. Stir together.
Serve the bread slices with the meat mixture and decorate with remaining spring onions, parsley, and pickles.