Pulled Pork and Cheddar Baguette

Peel and slice ¹/₂ head Onions, mince 1 ³/₄ cloves Garlic, slice 40 gr Pickled Cucumber, and slice 130 gr Baguette in half lengthwise.

Rub 250 gr Pork Neck evenly with 1 tsp Sea Salt, 1 tsp Black Pepper - Powder, 1 ¹/₂ tsp Smoked paprika, and 2 tsp Brown Sugar.

Place the seasoned pork, prepared onion, garlic, 1 tbsp Apple Vinegar, and 50 ml Water into a deep baking dish and cover tightly with foil.

Slow-roast the covered dish in a preheated oven at 140°C (284°F) for 3 hours, until the meat is completely tender and shreds easily.

Shred the warm pork using two forks, then mix it thoroughly with 50 ml Barbecue Sauce.

Spread 3 tsp Butter evenly onto the cut sides of both baguette halves.

Fill the baguette with the BBQ pulled pork, sliced pickles, and top with 2 pieces Cheddar Cheese - Slices.

Bake the assembled sandwich at 200°C (392°F) for 5 minutes, until the bread is crispy and the cheddar is fully melted.