Pulled pork from wild boar neck

Name: Pulled pork from wild boar neck
Ingredients: Siphon; Pro espuma; pulled pork spices; caramelized onions; wild boar neck; Cream

The combination of wild boar and caramelized onions is perfect.

Ingredients

Siphon

Pro espuma

pulled pork spices

caramelized onions

wild boar neck

Cream

Season the pork neck with pulled pork spices, vacuum seal, and cook for 17 hours at 68°C in a water bath.
After cooking, pull the meat apart.
Blend the caramelized onions (with their liquid) in a blender until smooth. Strain the mixture, add a splash of cream, and transfer to a siphon.
Charge with 2 cartridges. Keep warm in a bain-marie for serving (about 65°C).
Add a little pro espuma if you want the mixture to be firmer.