Sorry, you need to enable JavaScript to visit this website.
Crostini with Pork and red Cabbage

Crostini with Pork and red Cabbage

A delicious finger-food appetizer with pork meat and cabbage on a crostini bread: stun your guests with this simple recipe!

27 October, 2017
Average: 2.8 (5 votes)

serves for


total time

4 HR 0 MIN


1 - 2 tbsp
Brown sugar
4 tbsp
2 tbsp
Chili pepper
1 tbsp
1 - 2 tbsp, black, ground
3 tbsp, sweet
2 1/2 kg, collar
12 slices, white
Red cabbage
150 g, shredded
to garnish


Mix together the salt, sugar, cumin, chilli, pepper and paprika and rub into the meat well.

Wrap in foil and put in the refrigerator to marinate for around 3 hours.

Heat the smoker and set the meat thermometer to 96°C (205°F). Stick the thermometer into the thickest part of the meat.

Put the meat in the smoker and leave to cook for up to 30 hours.

The temperature should not rise above around 100°C (212°F).

The meat is cooked when it reaches a core temperature of 96°C (205°F).

At this point, remove the meat from the smoker, wrap in foil and leave for one hour at 50°C (120°F) to rest.

Meanwhile, toast the bread in the oven (200°C, 400°F, gas 6) for around 5 minutes until crispy.

Pull the cooked meat apart using two forks and arrange on the slices of toast.

Top with the cabbage and serve garnished with parsley.

Search Recipes

Ravioli with gorgonzola, pear and walnuts

Ravioli with gorgonzola, pear and walnuts

Next Recipe