Middle Eastern Flatbread With Pulled Pork
- 1.6kg pork shoulder, rind removed
- 1 tablespoon ground paprika
- 1 tablespoon ground cumin
- 2 tablespoons dark muscovado sugar
- 100ml tomato passata
- 1 teaspoon freshly ground black pepper
- 6 flatbreads
- 2 avocados, halved, stoned and sliced
- 1 small red onion, peeled and thinly sliced
- Small handful of mint leaves
- Plain Yogurt
- Paprika, to garnish
- 1 lemon, cut into wedges
Preheat the oven to 220°C, 200°C Fan , 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, cumin, sugar, passata and seasoning. Rub all over the pork. Roll up the pork (there is no need to retie).
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 hot water around the foil, then wrap the joint and seal tightly. Cook for at least 5, hours or until tender.
Remove the pork out of the oven, cover with foil and rest for 30 minutes. Heat the flatbreads in a dry but hot griddle or non-stick pan on each side 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 garnish with the ground paprika. Serve with a lemon wedge.