Pulled Pork
Pulled Pork with Easy Flatbreads is not just a scrumptious meal but is also fun to make; preparing it will get you involved from the word go!
Pulled pork is so easy to make and so rewarding that if it isn’t a family favourite already it soon will be. By family favourite I especially mean with the preparation, if you have a house of eager volunteers who like to get involved in the kitchen then this Easy Flatbread recipe is the answer.
What I really like about this meal is that it is hands-on; not only are you making the pulled pork from scratch but you will also make your own flatbreads that taste great and are a cinch to make! With the addition of the avocado, red onion, natural yoghurt and seeds, this meal is elevated into Superfoods territory.
Pulled pork has been around for a long time, but until very recently it didn’t have much popularity outside the Southern States of the USA. How quickly things have changed, these days Pulled Pork is a popular dish all around the globe. It is great on a sandwich, or as a stand alone dish, and any left overs will make a great chili! The seasoning of the Pulled Pork is of course a personal choice as some recipes can be quite spicy, but when you are creating your own try to keep as close to a bbq flavour as possible. If you don’t have a smoker then get yourself some liquid smoke, smokiness is at the heart of Pulled Pork and to leave it out is to do a dis-service to your hard work!
Get your flatbread batter ready [add some caraway seeds to the recipe ] and put to one side. Once you have determined your Pulled Pork is sufficiently cooked and it has been pulled (shredded) pop the lid back on the pot and keep the heat on low. You will also at this point want to get the avocado, red onion, mint and any other bits ready so that you can serve up your Pulled Pork and Flatbreads while it is still fresh (leaving the flatbreads for any length of time isn’t advised, though they will be fine under a tea towel for a short time). Give the pork one final shred [if required] using two forks; give it a nice covering of cooking sauce then cover and set aside while you cook off your flatbreads. Once your flatbreads are ready, pile on the pulled pork and condiments and you’re good to go!
Hang on.. you aren’t using flatbreads with this? No worries. This recipe works well served with some steamed basmati rice. Or, pile it onto a burger bun or your favourite sandwich bread for a great sloppy sandwich. However you serve this pulled pork, it’s sure to be a winner.
Enjoy.
Pulled Pork
Equipment
- 1 Digital scales
- 1 Blender
- 1 Heavy bottomed large saucepan with lid
Ingredients
Pulled Pork
- 1 740 gram Pork shoulder, rolled, rind removed about 3 pounds 13 ounces
- 1 small white onion, peeled and quartered about 65 grams
- 2 Large Garlic cloves, skins removed
- 10 gram Knob of ginger, peeled about an inch
- 400 grams Tinned tomatoes 14 ounces
- 6 grams Smoked paprika roughly a teaspoon
- 6 grams Tumeric roughly a teaspoon
- 6 grams Cumin powder roughly a teaspoon
- 2-3 grams Fennel Seeds 1/2 teaspoon
- ¼ teaspoon Cayenne pepper
- 10 grams Brown Sugar just under a Tablespoon
- 1 Tablespoon Salt more or less to taste
- 1 teaspoon Ground black pepper
- 1 teaspoon Pure Maple Syrup
- Hickory Flavoured Liquid Smoke optional - to taste
- 150 grams Plain Yoghurt [1/2 + cup ] for serving
- Chopped fresh mint for serving
- 1 Ripe & ready avocado for serving
- ½ medium red onion, sliced thinly for serving
Instructions
- Instructions
- Gather and weigh your ingredients
- Tip the tinned tomatoes, onion, garlic, and ginger into a bender and whiz.
- Meanwhile, sear the meat on all sides. Pop the seared meat into the large saucepan and cover with the tomato mixture.
- Add the spices, seeds, sugar, salt & pepper
- Bring the mixture up to the boil over medium/medium high heat for about 10 minutes, then reduce the heat to medium/ medium low [Note 1]
- Simmer for 2 hours, checking every 45 minutes or so to check if the liquid has reduced too much-top up with water if required and turn the meat.
- After about 2 hours, add the Maple Syrup
- After about the 3rd hour, using a fork and tongs, you should start "pulling" the meat.
- If it is pulling nicely it is finished. I find it usually takes about 4 hours, and I start pulling the meat every 15 minutes or so in the last hour of cooking.
- For the flatbread recipe - During Step 2 when kneading, add ¼ teaspoon Caraway Seeds
- Pop a little sauce on the base of the flatbreads. Remove the meat from the saucepan and arrange onto the flatbreads. Top with yoghurt mixed with chopped mint, sliced red onions and avocado slices. [Note 2]
