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!
- 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
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.
Don’t score the skin on the pork — you want it to keep the meat juicy.