This succulent pulled pork recipe is slow-cooked until the meat falls off the bone. It's easy to cook and is the perfect meat recipe. Ideal for a party or BBQ.
Pulled pork pittas make a slimmer take on a BBQ classic, stuffed with slow-cooked meat that falls off the bone as well as salad leaves, onions and and your favourite sauce. It's so easy to make to feed a crowd then put the pulled pork at the centre of the table and lay out the pitta and fillings so everyone can help themselves to build their own pulled pork pittas. You won't be able to stop at one!
Ingredients
2 large onions, peeled and sliced into rings
2 level tbsp jerk seasoning
2tbsp sunflower oil
2kg boned pork shoulder joint, flat, not rolled
To serve:
Picnic size pitta breads
Salad leaves
WEIGHT CONVERTER
grams
to
cups
Method
Set the oven to 160C, gas 3. Strew the onions in a roasting tin with the Jerk seasoning and the oil and put the pork on top. Cover well with foil and cook for 5 hrs.
Serve hot, straight from the roasting tin: Warm the pittas on the barbecue, open them up, pull the skin back on the pork and shred the meat with 2 forks.
Pile meat into pittas, with some of the onion, and add salad leaves. Alternatively, cool the joint and when you want to reheat it, add 300ml water, cover in foil, and cook for 1½ hrs at 200C, gas 6. Put on the barbecue in the roasting tin to keep it warm while serving.
Top Tip for making Pulled pork pittas
Don’t score the skin onthe pork — you want it tokeep the meat juicy.
Jessica currently works as a Senior Food Writer at Future. She writes food and drink-related news stories and features, curates product pages, tests, and reviews equipment, and also develops recipes that she styles on food shoots. An enthusiastic, self-taught cook Jess adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.
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