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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

INGREDIENTS
A medium pork shoulder joint
4 tbsp of vegetable oil
Salt and pepper
P1060683.JPG
FOR THE BBQ SAUCE
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)

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

METHOD
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.

FOR 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.

FOR 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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