Heat a large pan and add the olive oil to sauté the pork. Sauté well and place in a large pan. Grease the meat with butter and sprinkle with the spice mixture. Add the water to the pan and bake in the oven for 1 hour and 45 minutes at 200 degrees in the air.
Put a pan on medium heat. Finely chop the onions and bacon and put them in the pan with a little olive oil. Let caramelize for 3-4 minutes. Add the rosemary to get its aromas. We will remove it later. Finely chop the garlic and throw it in the pan. Add the sugar and stir until the sugar melts and the sauce thickens. Add the worcestershire sauce and the balsamic vinegar. Stir and wait 1-2 minutes for the balsamic acid to evaporate.
Remove the rosemary and add the ketchup, paprika, tabasco and pineapple juice, stirring until the sauce thickens. Remove from the pan and mash the mixture with the beaker or beat it in the multi to obtain a velvety texture and keep it in the refrigerator.
Ingredients
Olive oil
Salt
Pepper
300 ml of water
1 tbsp cumin
1 tbsp garlic, powdered
1 tbsp cayenne pepper
1 tbsp mustard, dijon
1 tbsp cardamom powder
1 tbsp paprika, sweet
50 g brown sugar
800 g pork
100 g unsalted butter
For the barbecue sauce
1 onion, large
3 tbsp olive oil
rosemary
2 clove of garlic
1 red pepper
50 g bacon
4 tbsp soft black sugar
4 tbsp worcestershire sauce
4 tbsp balsamic vinegar
150 ml of pineapple juice
200 ml ketchup
1/2 tbsp tabasco
1 tbsp paprika, smoked
Method
Heat a large pan and add the olive oil to sauté the pork. Sauté well and place in a large pan. Grease the meat with butter and sprinkle with the spice mixture. Add the water to the pan and bake in the oven for 1 hour and 45 minutes at 200 degrees in the air.
Put a pan on medium heat. Finely chop the onions and bacon and put them in the pan with a little olive oil. Let caramelize for 3-4 minutes. Add the rosemary to get its aromas. We will remove it later. Finely chop the garlic and throw it in the pan. Add the sugar and stir until the sugar melts and the sauce thickens. Add the worcestershire sauce and the balsamic vinegar. Stir and wait 1-2 minutes for the balsamic acid to evaporate.
Remove the rosemary and add the ketchup, paprika, tabasco and pineapple juice, stirring until the sauce thickens. Remove from the pan and mash the mixture with the beaker or beat it in the multi to obtain a velvety texture and keep it in the refrigerator.
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