Recipe for pita with pulled pork
Pulled pork in pita bread. We love pulled pork at home and always make it in large portions because, as is always the case with slow-cooked dishes, it doesn’t require much more effort to make 2 pork shoulder roasts instead of 1.
But large portions also mean many leftovers, so you have to get a bit creative to avoid “just” always having a Pulled Pork burger.
That’s why we eat it in stews and enjoy it in everything from flatbread, sandwich bread, and here’s my take on pita bread with pulled pork. I can reveal that it won’t be the last time I make it.
Ingredients
Pulled Pork
- 300 gram Pulled Pork Prepared
- Oil For the roasting
- Barbecue sauce I usually use Sweet Baby Ray's Barbecue Sauces
- Mayonnaise I usually use Miracle Whip
- 4 pcs. pita bread Homemade/store-bought - your choice.
Coleslaw
- 1 pcs. Carrots Large
- 0.333333 pcs. Pointed Cabbage Large
- 28.4 gram Sour Cream
- 4.7 gram Miracle Whip
- 5 gram Mustard
- 4.9 gram White Wine
- 5 gram Apple Cider Vinegar
- 5.1 gram Lemon Juice
- Salt From grinder
- Pepper From grinder
- 1 pinch Sugar
Instructions
Coleslaw
- This is a quick version and a small portion of coleslaw. Normally, I make larger portions to last several days, but this was a busy weekday where I only needed enough for 2 people.
- I prefer to grate my carrot and cabbage. I grate the carrot on the coarse side of the grater and place it in a tea towel. I don’t want the carrot juice, so I squeeze the tea towel hard a few times to get rid of most of the juice.
- Next, grate the cabbage. Generally, I think there should be 2/3 cabbage and 1/3 carrot in my coleslaw (roughly).
- Find a small bowl and mix all the other ingredients together, then taste your dressing. If it’s missing something, it’s most likely a bit more salt, pepper, or sugar that’s needed.
- When you are satisfied with the dressing, add the grated carrot and cabbage to the mixture.
- Let it sit for 20-30 minutes, and then it’s ready to serve.
- I always pack our pulled pork into bags of about 300 grams and put them in the freezer. They are taken out of the freezer and placed in the refrigerator, so when I come home from work in the afternoon, I can take them out of the refrigerator.
- The meat is cooked, so it just needs a bit of heat, and I like to give it a bit of a crust too.
- Heat the pan to high and add the oil. When it's hot, add the meat along with 1-2 tbsp. barbecue sauce - this helps to caramelize it a bit.
- Give it 2-3 minutes on each side, and it’s ready to serve.
- I often have homemade bread in the freezer for a busy weekday, so I used bread from this recipe.
- I just warmed them on the toaster on the defrost setting for 4-5 minutes on each side.
- Cut the bread open and add mayo and barbecue sauce on each side, then add 1 tbsp. pulled pork and 1 tbsp. coleslaw, and repeat until it’s filled up.
Notes
If you want to make your own barbecue sauce, we have a recipe here.