Middle Eastern Flatbread With Pulled Pork
- 1.6kg (3lb 8oz) shoulder of pork, remove the rind
- 1 tbsp paprika
- 1 tbsp ground cumin
- 2 tbsp dark muscovado sugar
- 100ml (31/2 fl 0z) passata
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 6 flatbreads
- 2 avocados, halved, stoned and sliced
- 1 small red onion, sliced finely
- Small handful of torn mint leaves
- paprika, to season
- 1 lemon, cut into six wedges
Preheat your oven to 220°C (fan 200°C), Gas Mark 7. Line a roasting tin with foil, large enough to cover the pork later. Unroll the joint and place in the roasting tin.
Mix together the paprika, ground cumin, sugar, passata and seasoning. Rub all over the pork. Roll the pork back up again (there is no need to retie the string). Put the pork in the oven for 30 minutes so that it browns beautifully. Reduce the oven to 150°C (fan 130°C), Gas Mark 2. Pour 200ml (7fl oz) hot water into the foil, then wrap the foil around the joint and seal tightly. Cook for at least 5 hours or until tender.
Take the pork out of the oven, cover with foil and rest for 30 minutes. Griddle the flatbreads until golden.
Leaving the pork in its cooking juices, use two forks to shred into chunky pieces.
Divide the pork among the flatbreads. Top with the avocado and red onions then scatter the mint over the top. Spoon on the yogurt and sprinkle with paprika to season. Serve with a wedge of lemon to squeeze over.