Pulled pork pittas

Mark Young
Prep time: 
1 hour
Cook time: 
8 hours
  • 2.5- 3.5kg  joint of pork, such as a hand of pork , pork belly or shoulder
For the marinade:
  • 2 tbsp honey
  • 2 tbsp Worcestershire sauce
  • 2 tsp smoked paprika
  • 2 tbsp olive oil
  • 1 whole bulb of garlic, crushed by hand
  • Plenty of fresh thyme
  • Plenty of fresh rosemary
  • 2 big pinches of salt
  • 1 big pinch of pepper
  • 330ml bottle dry cider
For the pittas:
  • 1 tsp dried yeast
  • 300ml tepid water
  • 560g strong white bread flour
  • Pinch of salt
  • 2 good glugs of olive oil
  1. Put the pork into an oven tray. Start by scoring the pork along the skin as if making crackling.
  2. Mix all the marinade ingredients together in a bowl then cover the pork in the marinade. Rub the sauce and the garlic into the scored slits in the meat and leave to marinate overnight.
  3. The next day, preheat the oven to 240°C/gas mark 9. Put the pork into the oven for 20 minutes or until it gets a great colour. After 20 minutes take the meat out, cover it in tin foil and put it back into the oven at a cooler 140°C/gas mark 1 for 8 hours to slow roast. Eight hours later it should pull from the bone and be lovely and tender.
  4. Now time for the pittas; Mix the dried yeast into the warm water and set to one side.
  5. Put the flour into a bowl, add the salt then mix in the yeasty solution. Add the olive oil and knead it all together until it is smooth and firm. Leave it to rise for half an hour.
  6. Once it's risen, cut the dough into 8, shape into balls and roll out on both sides. You need your oven at the hottest it will go – 240°C/gas mark 9, or higher if you can.
  7. Put the pittas onto a preheated heavy metal baking tray or a baking stone and pit them into the hot oven until they blister up - it will be around 2 minutes. Any longer and they'll start to burn.
  8. Cut the pittas open down one side and fill with pulled pork. Drizzle some of the marinade sauce over the top and serve with coleslaw.
Chefs notes:

This recipe for pulled pork with homemade pitta bread is a great alternative to the traditional undercooked sausage or burnt burger! For best results you can follow ‘point 3’ but finish off on the BBQ (weather permitting of course).The pittas can also be made in advance and just warmed through over the charcoal as you are ready to serve.
The real beauty of this recipe is that if the weather decides to return to form when you have friends round expecting to be fed you won’t need to stand outside in the rain trying to burn those burgers!

My tip to really take this to the next level is to thinly slice some crisp apples like granny smith or coxes and add to your coleslaw to really bring out the flavour of the juicy pork.