Welcome to your new favorite recipe! Today I’m going to show you how to conjure up an incredibly juicy pulled pork with crispy sweet potato fries and hearty green beans. The secret of this recipe lies in the unique Sauguaet Rub from Helvetic Barbeque. Let’s get started and spoil your taste buds!

Ingredients:

For the pulled pork:

• 2 kg pork shoulder or pork neck
• 4 tbsp Sauguaet rub
• 250 ml apple juice
• 250 ml apple cider vinegar
• 4 tbsp brown sugar
• 4 cloves of garlic, chopped
• 1 onion, roughly chopped
• 4 tbsp Helvetic Barbeque Original Sauce

For the sweet potato fries:

• 4 large sweet potatoes, peeled and cut into sticks
• 3 tablespoons olive oil
• 1 tsp paprika powder
• 1 teaspoon garlic powder
• Salt and pepper to taste

For the green beans:

• 500 g green beans, washed and cleaned
• 2 tablespoons butter
• 1 onion, finely chopped
• 2 cloves of garlic, chopped
• Helvetic Barbeque Salt n Pepper Rub to taste

Preparation:

1. Prepare the pulled pork:

• Rub the pork shoulder or pork neck generously with the Sauguaet Rub. Make sure that the meat is evenly covered.
• Wrap the seasoned meat in cling film and leave to marinate in the fridge for at least 2 hours (preferably overnight).

1. Cook the pulled pork:

• Preheat the grill or smoker to 110°C.
• Remove the marinated meat from the foil and place on the grill. Close the lid and allow the meat to cook slowly for 6-8 hours until it has reached a core temperature of 90°C.
• During cooking, spray occasionally with a mixture of apple juice and apple cider vinegar to keep the meat juicy.

1. Finish the pulled pork:

• Remove the finished pulled pork from the grill and leave to rest for about 30 minutes. Then shred the meat with two forks and mix with Helvetic Barbeque Original Sauce.

1. Prepare the sweet potato fries:

• Preheat the oven to 200°C.
• Mix the sweet potato sticks in a bowl with the olive oil, paprika powder, garlic powder and Helvetic Barbeque Salt n Pepper .
• Spread on a baking tray lined with baking paper and bake for about 25-30 minutes until crispy, turning once.

1. Fry the green beans:

• Melt the butter in a large pan and sauté the onion and garlic in it.
• Add the green beans and sauté for about 10 minutes, stirring occasionally, until they are al dente. Season to taste with Helvetic Barbeque Salt n Pepper.

Dressing:

• Serve the juicy pulled pork on a plate together with the crispy sweet potato fries and aromatic green beans.
• Enjoy the perfectly balanced BBQ experience, refined with the Sauguaet Rub from Helvetic Barbeque.

Closing words:
I hope you enjoy making this recipe as much as you enjoy eating it. The Sauguaet rub gives pulled pork an unmistakable taste that you will love. Try it out and be inspired!

E Güätä!

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