Pulled Pork Pitas. Strew the onions in a roasting tin with the Jerk seasoning and the oil and put the pork on top. Meanwhile toast the walnuts in a dry pan. Shred the meat and stir it around in all those juices.
Keep reading to find a base recipe that can be used for several different meals. Eight hours later it should pull from the bone and be lovely and tender. Remove from the oven and carefully take the skin off the meat. You can have Pulled Pork Pitas using 12 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Pulled Pork Pitas
- It’s of pork loin.
- Prepare of purple onions, peeled and halved.
- You need of garlic cloves, whole, unpeeled.
- It’s of peppercorns.
- It’s of coarse salt.
- Prepare of bay leaves.
- You need of persimmons, peeled and pureed.
- You need of tomato paste.
- It’s of balsamic vinegar.
- Prepare of brown sugar.
- You need of arugula.
- It’s of pita breads.
Add the onions, garlic and pork in the slow cooker. Add the Homemade Greek Seasoning Blend and pour the water over. Shred the pork on a plate with two forks. Truly authentic pulled pork is actually a barbecue dish, cooked for hours over a charcoal pit until it falls apart, ready to be easily shredded or 'pulled' apart to serve.
Pulled Pork Pitas step by step
- Sear meat in a hot pan. Don't bother cooking it all the way through.
- Next, pour in some water, just enough to cover the bottom of the pan. Add, onions, garlic, peppercorns, bay leaves and coarse salt.
- Cover tightly with a lid and cook for 3-4 hours on your lowest setting. Check every 15 min or so and add more liquid if it has evaporated. Turn meat halfway through.
- In another pan, caramelize the brown sugar. Next, add pureed persimmons.
- When it has reduced a bit, add balsamic vinegar and tomato paste. Take off heat.
- Shred the meat with two forks. Add it to the persimmon sauce. Fish out the bay leaves and peppercorns. Crash the cooked garlic and onions.
- To assemble: add a tablespoon of cooking liquid into each pita. Toast in a dry pan. Then, fill with a small handful of arugula, drizzle with balsamic vinegar and fill with shredded pork.
Turn stove on high and brown pork slightly all round but be careful to not overdo it as the outer layer might be too cooked to pull. Take off the heat and wrap in heavy duty foil with the marinade and place on a baking tray. To assemble: add a tablespoon of cooking liquid into each pita. Then, fill with a small handful of arugula, drizzle with balsamic vinegar and fill with shredded pork Enjoy this Pulled Pork Pita with your favorite drink. Oh and by the way, if you end up with leftovers, the pork does freeze well.