Here is a recipe that I was just playing around with the other day. I was in the mood for pulled pork but didn’t want to just make pulled pork sandwiches….again. So this is what I came up with!
Adapted from Bobby Flay
- 1 1/2 cups warm water
- 1/2 teaspoon dry yeast
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons oil
- Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour mixture and to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least an hour. Put sponge in the bowl of a standing electric mixer.
- Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form a dough. Remove from bowl and knead until smooth for approximately 7 minutes. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours.
- Divide dough into 4 balls, let rise again for 1/2 hour and roll out into a free-form dough about 1/4-inch thick.
- Preheat oven to 450 degrees F. Lightly oil a baking sheet, place the dough on the sheet and prick the surface with a fork. Bake for 10 to 12 minutes until lightly golden brown. Grace Note: I like to also brush olive oil on top of the dough before placing it in the oven (As pictured above).
Adapted from Food Network Kitchen
- 3 teaspoons vegetable oil, divided
- 1 small onion, chopped
- 2 cloves garlic, chopped
- Kosher salt and freshly ground pepper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups low-sodium chicken broth
- 1/3 cup ketchup
- 1/3 cup plus 1 tablespoon apple cider vinegar
- 2 tablespoons molasses
- 1 pork tenderloin, about 1 pound, cut into 4 pieces
- In a large Dutch oven heat 2 teaspoons of oil over medium heat. Add the onion and garlic and season with salt and pepper. Cook until softened and lightly browned, 5 minutes. Add the chili powder, cumin, cinnamon, and cayenne and cook until toasted, 1 minute more. Stir in the broth, ketchup, 1/3 cup vinegar, and molasses. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender, about 20 minutes.
- Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat on the remaining sauce in the pot to medium-high and cook until thickened, about 5 minutes. Remove from the heat.
- Shred the pork with two forks into large chunks and add back into the thickened sauce. Toss well to coat. Let stand 10 minutes, tossing occasionally, to let the pork absorb the sauce.
Apple Cider Slaw:
Adapted from What Katie Ate
- ¼ white cabbage, cored, leaves very finely sliced
- ¼ red cabbage, cored, leaves very finely sliced
- 1 carrot, peeled and cut into ribbons with a vegetable peeler
- 6–8 radishes, very finely sliced
- 3 spring onions, trimmed and very finely sliced
Apple Cider Dressing:
- 3 tablespoons apple cider vinegar
- 1/3 cup (80 ml) red wine vinegar
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon
- Sea salt and freshly ground black pepper
To make the slaw, place all the vegetables in a large bowl and mix well. Combine the dressing ingredients, then add to the vegetables and toss gently to coat.
Assembly For Pulled Pork with Apple Cider Slaw Flat Bread:
On a large surface or serving tray, spread the flat bread with pulled pork; top the pulled pork with the apple cider slaw, along with fresh sliced red onions and scallions (optional, but taste wonderful!). Slice the flat bread into 8 large pieces. Serve!