Potato Dumplings with Pulled Pork Filling

To make the Potato Dumplings with Pulled Pork Stuffing, first mix the dry ingredients (except the sugar) and the mustard for the marinade for the Pulled Pork and massage vigorously into the pork. Wrap in a freezer bag or double layer of plastic wrap and marinate in the refrigerator for 24 hours.

Remove meat from refrigerator about an hour before preparing. Preheat oven to 110 °C top/bottom heat. Place meat on a rack and use a roasting thermometer. Put orange juice, vegetable stock and sugar in a baking dish and place under the grid with the meat in the oven. From a core temperature of about 65 °C (after about after 3 hours), brush the meat every 30-40 minutes with the stock in the mold under the pork loin. When the core temperature reaches 85-88 °C, turn off the oven and remove the meat. Wrap in aluminum foil, return to the oven and let rest for about an hour.

In the meantime, for the dough, boil potatoes in their skins until soft. Peel and strain while still hot. Knead quickly with remaining ingredients on a floured work surface. Form dough into a roll and let rest covered at room temperature for about 30 minutes.

For the BBQ sauce, finely chop garlic, mix with remaining ingredients (except paprika and alcohol), bring to a boil and simmer for about 25 minutes. Then season with the remaining ingredients and set aside.

The

Preparation Tip:

Of course, you can make more potato dough to make more potato dumplings with pulled pork filling and no pulled pork left over to eat with them.

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