For 1 large Terra Cotta brick measuring 12 x 24 cm
1 onion
1 clove of garlic
1 dl orange juice
100 g ketchup
50 g soy sauce
600 g pork ragout (e.g. pork neck)
Salt
Pepper
4 rolls
4 iceberg lettuce leaves
1 tomato
2 gherkins
4 tbsp BBQ sauce
Finely chop the onion and press the garlic. Mix with the orange juice, ketchup, soy sauce, and pork ragout in a bowl.
Marinate the ragout overnight. Preheat the gas grill to 230 °C or prepare the coals. Place the pork ragout with the marinade in the brick, cover. Braise in the grill or coals for 60-80 minutes. Remove. Pull the meat apart with two forks directly in the sauce.
Season with salt and pepper to taste. Cut the rolls in half and toast briefly on the grill rack. Slice the tomatoes and cut the gherkins into strips. Arrange the pulled pork on the rolls with iceberg lettuce, tomatoes, gherkins, and BBQ sauce.
Preparation:
Preparation time approx. 20 minutes
Marinate overnight
Grill for 60-80 minutes
Prepare the embers. Place the closed brick in the embers. Cover the bricks with embers. Bake the pulled pork in the embers for 50-80 minutes.
Important: Check from time to time.
