BBQ Pulled Pork with Avocado in Arabic Flatbreads

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April 27, 2016 by marksetchfield

P1020757.JPGServes 4, prep time 20 minutes, cooking time 7-8 hours for the pork

A medium pork shoulder joint
4 tbsp of vegetable oil
Salt and pepper
2 tbsp olive oil

2 shallots finely chopped
2 garlic cloves chopped
1/2 can of chopped tomatoes
2 tbsp tomato puree
1 tbsp brown sugar
2 tbsp Worcestershire sauce
2tbsp chipotle Tabasco
1 tsp cayenne pepper
2 tbsp white wine vinegar
3 tsp of brandy (optional)

4 large Arabic flatbreads
1 ripe avocado cubed
2 large tomatoes cored and cubed
Handful of coriander
Handful of beetroot shoots
Lime to serve

Preheat the oven to 160 degrees. Place the pork in a roasting pan, fat side up, brush with oil and plenty of salt and cover with foil. Slow cook in the oven, basting every 45 minutes, until tender, for 7 to 8 hours. Remove the pork from the oven, cover with foil and rest. Turn down the heat and warm the Arabic flatbreads while you prepare the BBQ sauce.

Place the oil in a saucepan heat over low heat, add the shallots, and cook for 5 minutes until they soften. Next, add all the other ingredients; stir and bring to the boil. Turn down heat to medium and cook a further 20 minutes, stirring until all the sugar dissolves. Remove from the heat and set to one side to cool slightly. Then pour the BBQ sauce into a liquidiser or with a handheld blender blitz until smooth. Leave to stand while you prepare the pork.

Place the pork in a dish and using two forks start to shred the meat. Next, add the BBQ sauce and mix, coating the meat. Place the flatbreads on a flat surface; add some pork and layer on the tomato, beetroot shoots and coriander, squeeze over some lime juice, fold the bread over the filling and serve.GMS_THE_MENU_RETURN

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