As we explain in the steps of the recipe, the meat must be left to rest with the dressing for a minimum of 2 hours in the fridge, although the ideal is to have it macerating from the day before.
So if we have time we can choose to prepare the meat a day before, doing so we ensure that the meat has been well soaked in the dressing, getting a tastier end result.
We mount the blade accessory on our Küken robot.
Add 150 ml of barbecue sauce, 10 g of hot paprika, 5 g of sweet paprika, 15 g of sugar, 10 g of oregano, 5 g of curry, 25 ml of olive oil, 30 ml of water and season to taste.
We grind for 20 seconds at speed 5.
In a large bowl put the pork cut as for stewing, in pieces of about 3 cm. Add the sauce that we have inside our robot and mix so that the meat is well soaked. Cover with cling film and set aside.
in the fridge for at least 2 hours.
Take the meat out 15 minutes before preparing the recipe so that it is not so cold.
We mount the extraction accessory on our Küken robot.
Add the contents of the bowl; the meat and the sauce.
In the next step halfway through the cooking program, when there are approximately 35 minutes left, we will open the filling hole to facilitate evaporation.
Cook for 70 minutes at 100ºC and speed 1.
Add 300 g of onion cut into slices.
Cook for 25 minutes at 100ºC and speed 1.
Put the meat aside in a tray and as soon as it has cooled down crumble it with the help of a fork.
Servings 0