Pulled Pork Flatbread Recipe
Photo source: Grandmother's Kitchen
To make pulled pork flatbread involves first cooking the pork in a slow cooker then making your flat bread when it is time to eat.
1/4 cup packed brown sugar, plus extra as needed
1/4 cup sweet paprika
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon ground cumin
1 teaspoon cayenne pepper
1 (5 lb) boneless pork butt, trimmed and quartered
1 cup barbecue sauce, plus extra for serving
2 1/4 teaspoons (1 package) dry yeast
1 cup warm water
1 Tablespoon olive oil
2 teaspoons granulated sugar
1/4 cup plain yogurt
1 1/2 teaspoons salt
2 1/2 cups bread flour, plus additional as needed
condiments of your choice
SLOW COOKER PORK
Using a fork, prick pork all over.
Rub sugar mixture over pork, wrap tightly in plastic wrap, and refrigerate for 8-24 hours.
Unwrap pork and place in slow cooker.
Spread barbecue sauce evenly over pork, cover, and cook until pork is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
Transfer pork to large bowl; let cool slightly, then shred into bite-size pieces discarding excess fat; cover to keep warm.
Let braising liquid settle for 5 minutes, then remove fat from surface using a large spoon.
Season with salt, pepper, sugar, and vinegar to taste.
Toss shredded pork with 1 cup braising liquid; add more liquid as needed to keep meat moist.
HOMEMADE FLAT BREAD
Sprinkle yeast over warm water in a medium mixing bowl.
Add oil, sugar, and yogurt and mix with a wooden spoon until well combined.
Add salt and flour, and mix until flour is incorporated.
Turn dough out of mixing bowl onto a very lightly floured surface and knead until smooth and elastic, 12 to 15 minutes, adding just enough flour until dough is not sticky but very soft.
Allow dough to rise in warm place until doubled, 30 to 45 minutes.
On a lightly floured work surface, cut dough into eight equal portions.
Shape each portion into a ball and let rest for 10 minutes.
Using a rolling pin flatten each ball into a 4-inch circle and let rest for 10 minutes before rolling into a 6-inch circle.
Five to ten minutes before cooking flat breads, heat a large, heavy skillet, cast iron works the best, over medium-high heat until hot.
Working one at a time, lift dough circles and gently stretch about one inch larger and place in skillet. Cook until small bubbles appear on surface of dough, about 30 seconds.
Flip bread and cook until bottom is speckled and deep golden brown in spots, about 2 minutes.
Flip bread again; cook until bottom is speckled and deep golden brown in spots, 1 to 2 minutes longer.
Wrap breads to a clean kitchen towel or in tin foil and serve warm.
Place some lettuce, pulled pork and cheese onto the fresh flat bread, add condiments if desired and enjoy!