Maczanka Krakowska

Maczanka Krakowska
(Polish Pulled Pork)

Maczanka Krakowska, a traditional Polish pulled pork recipe that is slow-cooked with onions, garlic, and aromatic spices, then served on crusty rolls with pickles and horseradish.

Ingredients

2.2 lbs pork shoulder (1 kg)
2.2 lbs onions, sliced (1 kg)
2 cloves garlic, minced
2 bay leaves
4 allspice berries
1 tablespoon caraway seeds
1 teaspoon ground caraway seeds
2 tablespoons butter
1 tablespoon lard
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon whole black peppercorns
8 bread rolls (or hamburger buns)
4 pickles, sliced
4 tablespoons horseradish

Instructions

Prepare the Pork: Rub the pork shoulder with 1.5 teaspoons of salt, ground black pepper, and ground caraway seeds. Set aside.

Sauté the Pork: Heat the lard in a heavy-bottomed pot over high heat. Sear the pork shoulder on all sides until browned. Remove from the pot and set aside.

Caramelize the Onions: In the same pot, melt the butter. Add the sliced onions and cook over medium heat until golden brown and caramelized, about 20-30 minutes.

Slow Cook the Pork: Add the seared pork back into the pot with the caramelized onions. Add minced garlic, bay leaves, allspice berries, caraway seeds, and whole black peppercorns. Pour in enough water to cover the meat halfway.

Reduce the heat to low: Cover, and simmer for about 2 hours, turning the pork occasionally and adding more water if needed, until the meat is very tender and falling apart.

Assemble the Sandwiches: Slice the cooked pork into thick slices or shred it using two forks. Place a bit of the cooking sauce on each half of the bread rolls to let them soak in the flavor. Add a generous portion of caramelized onions and pork slices to each roll. Top with sliced pickles and a dollop of horseradish.