Pulled pork in oregano flatbread
Here’s the pulled pork and flatbread recipes that I had previously promised. On the side I had caramelised onions, a roasted garlic mayo, apple tahini slaw and a spicy guacamole. You can easily make this the night before and just heat up the pulled pork in the oven for 15-20 minutes until warm.
Slow roasted pulled pork (Adapted from Use Real Butter).
START COOKING: Marinating = 4+ hours. Oven time = 4.5 hours.
FEEDS: 10-12 people.
- 2 kilo piece of pork shoulder
- 3 cups of orange-mango juice*
- 1 heaped tablespoon of fresh oregano (Use a heaped teaspoon for dried oregano)
- 4 cloves of garlic, minced (adjust to your taste)
- 1 teaspoon of salt
- 1 teaspoon of pepper
- Place everything except the pork in a jug and stir. I like to cut the pork shoulder into two equal pieces so there’s more surface area to absorb the marinade. Place the pork shoulder and pour the marinade into a large zip lock bag and seal. Roll the meat around in the bag, giving it a bit of a massage.
- Place the zip lock bag into a large bowl and let it sit in the fridge for at least 4 hours or overnight.
- After meat has marinated, preheat the oven to 180 degrees Celsius. To start cooking, we’ll brown the pork first. Take the pork out of the fridge and out of the zip lock bag, reserving the marinade. Heat up a large frying pan and add a teaspoon of vegetable oil. Brush off any herbs or garlic pieces as we don’t want these bits to burn and turn bitter**. Sear the meat on all sides to a caramel brown. This will provide flavour and colour.
- Place the seared pork pieces into a roasting tray and pour over the marinade. Cover with foil and place in the preheated oven for 2 hours.
- After 2 hours, uncover the pork, turn it over and baste with the surrounding marinade. Turning the oven down to 150 degrees Celsius, return the pork to the oven and cook for a further 2 hours, basting and turning every 30 minutes. At the four hour mark, stick a fork into the centre of the pork. If should fall apart easily. The outer edges will already be very tender at this point. If you want it even easier to shred then turn over again, baste for a final time and cook for a further 30 minutes.
- Rest the meat covered on a plate for half an hour. In the meantime, sieve the remaining pan juices and skim off as much fat as possible. Then heat remaining liquid on the stove and simmer for 5 minutes until thickened slightly. Taste it and adjust seasoning and set aside. If too salty, add in a couple of tablespoons of orange-mango juice (you should still have some hanging around unless you squeezed it yourself. In that case, add the juice of a half an orange).
- Shred the pork with two forks and add about a cup and a half of marinade sauce until it’s not dry but not soaking either.
SUGGESTIONS: Great with the oregano flatbread below and a selection of sauces and salads. Some smoked paprika mayo and baby rocket would be a fantastic alternative. Or for the non sandwich choice, pile the shredded pork on some soft polenta and wilted dark greens.
* Make your own juice by whizzing up the flesh of a large mango in a food processor/juicer. Top up with orange juice to make 3 cups in total.
** If you have skin and want crackling, carefully cut off the rind at this point and reserve. While the roasted pork is resting, crank up the heat of the oven to 200 degrees Celsius. Dry the pork skin and rub with some sea salt. Place onto a tray lined with foil and cook in the oven until it’s brown and crackly goodness. Keep an eye on it but it should take about half an hour.
- 1 ¼ cups lukewarm water (about blood temperature)
- 1 ½ teaspoons of instant yeast
- 1 tablespoon white sugar
- 1 teaspoon of salt
- 2 teaspoons of dried oregano (or 2 tablespoons of fresh oregano, chopped)
- 3 cups bread flour (plain flour is fine)
- 2 tablespoons of olive oil
- In a large bowl, mix the water, yeast and sugar. Set aside in a warm place until it starts to foam.
- Add oregano, salt and flour. Knead by hand or with a dough hook on an electric mixer until the dough is smooth and elastic.
- Add the olive oil and continue to knead in the bowl until the oil has been completely incorporated. It’ll take a few minutes but eventually you’ll feel/see the oil disappearing into the dough.
- Cover the bowl with plastic wrap and set aside for an hour to rise and double in size.
- Punch down the risen dough and divide into half. Shape the halves into a sausage shape. Once ready to cook, break off small handfuls of dough. On a heavily floured surface, roll each ball out into a 15cm diameter circle or just use your hands and press/stretch the dough to the desired shape. Brush off any excess flour.
- Heat up a large non stick frying pan or cast iron pan and bring to medium heat (no oil). Place the dough down flat in the pan and don’t touch until it starts to puff and gain colour on the underside. Flip the bread over and cook for another minute. It should have spots of light brown sections but generally remain quite pale. Repeat until all dough is used. Keep cooked flatbreads in a basket/bowl lined in a teatowel to keep warm.
- Continue cooking until dough is all used up. It should make about 20 small flatbreads. One batch should feed about 6-8 people.
Note: To reheat flatbreads, sprinkle a few drops of water between each bread and stack together. Wrap the whole thing in foil and heat in a moderate oven for 10-12 minutes.
Variation: Add a sprig of chopped fresh rosemary and a tablespoon of chopped parsley to the dough. Brush the breads with garlic flavoured melted butter once cooked to serve as a lighter style garlic & herb bread.