Smørrebrød with Pulled Pork, Coleslaw and Pickled Red Onions
Pulled pork smørrebrød with coleslaw and pickled red onions © kvalifood.com
Pulled pork on rye bread is an example of how American barbecue has found its way into the Danish smørrebrød tradition. The pork shoulder is rubbed with spices and slow-roasted for 5–6 hours at low temperature until the meat falls apart and can be pulled with two forks. The crispy coleslaw adds freshness and crunch as a contrast to the soft, spiced meat, and the pickled red onions bring sweetness and acidity. The rye bread is actually an upgrade from the soft burger bun — it holds up better against the juicy meat and gives a malty, nutty base.
Ingredients
Yields 4 servings
Pulled pork
- 1 kg pork shoulder
- 2 tbsp paprika
- 1 tbsp cumin
- 1 tbsp brown sugar
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
Coleslaw
- ¼ white cabbage, finely grated
- 1 carrot, finely grated
- 3 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- salt
- pepper
Pickled red onions
- 2 red onions, thin rings
- 1 dl apple cider vinegar
- 2 tbsp sugar
- ½ tsp salt
To serve
- 4 slices dark rye bread
- butter, for the bread
- remoulade (or BBQ sauce)
- fresh coriander (optional)
- coarsely ground black pepper
Directions
Pulled pork
Mix all the spices and rub them into the meat. Wrap in foil. Roast at 265°F (130°C) for 5–6 hours until the meat falls apart. Pull with two forks.
Coleslaw
Mix the cabbage and carrot with the mayo, vinegar, sugar, salt and pepper. Leave to rest for 15 minutes.
Pickled red onions
Bring the vinegar, sugar and salt to the boil. Pour over the onions. Leave to steep for 30 minutes.
To serve
Spread the bread with butter. Pile pulled pork on generously. Top with coleslaw and pickled red onions. Add a spoonful of remoulade. Garnish with coriander and pepper.