PREPARATION

  1. Combine all glaze ingredients in a saucepan. Bring to a boil, then reduce to a simmer and cook until thickened.  
  2. Remove from the heat and set aside. 
  3. Sear the Redefine Pulled Pork in a pan with oil until crispy, then season with salt and pepper.  
  4. Add the braised onions and glaze to taste. Cook for another 1–2 minutes. 
  5. Slice the baguette in half. Spread mayo on the bottom and cranberry jam on the top . 
  6. Add the Pulled Pork mixture to the baguette, top with Raclette cheese, and melt briefly under the grill. 

 

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Ingredients

For the Baguette

100 g braised onions

4 tbsp mayonnaise

1 baguette

4 slices Raclette cheese

3 tbsp cranberry jam

Apple Bourbon Glaze

120 ml apple juice

80 ml maple syrup

3 tbsp bourbon

25 g packed brown sugar

45 ml apple cider vinegar

2½ tbsp Dijon mustard

¼ tsp granulated garlic

¼ tsp black pepper

2 whole cloves

Salt, to taste

Note:
Allergens: Soy, wheat, mustard, barley