Recipe: Appetizing Pulled Pork Pitas

Pulled Pork Pitas. Shred the meat and stir it around in all those juices. Pulled pork pittas make a slimmer take on a BBQ classic, stuffed with slow-cooked meat that falls off the bone as well as salad leaves, onions and and your favourite sauce. Pulled Pork Pita Gyros are a delicious Mexican pork recipe that's piled with veggies and a simple Tzatziki Sauce.

Instructions Add the onions, garlic and pork in the slow cooker. Add the Homemade Greek Seasoning Blend and pour the water over. Enjoy this Pulled Pork Pita with your favorite drink. You can have Pulled Pork Pitas using 12 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Pulled Pork Pitas

1. Prepare of pork loin.
2. You need of purple onions, peeled and halved.
3. Prepare of garlic cloves, whole, unpeeled.
4. It's of peppercorns.
5. It's of coarse salt.
6. You need of bay leaves.
7. You need of persimmons, peeled and pureed.
8. You need of tomato paste.
9. You need of balsamic vinegar.
10. You need of brown sugar.
11. Prepare of arugula.
12. It's of pita breads.

Oh and by the way, if you end up with leftovers, the pork does freeze well. Be Creative, have fun, and Enjoy!! Loves to travel and enjoys the outdoors, likes to cook and bake, enjoys doing crafty things and. Add the pork loin, seal the bag, and turn to coat.

Pulled Pork Pitas step by step

1. Sear meat in a hot pan. Don't bother cooking it all the way through.
2. Next, pour in some water, just enough to cover the bottom of the pan. Add, onions, garlic, peppercorns, bay leaves and coarse salt.
3. 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.
4. In another pan, caramelize the brown sugar. Next, add pureed persimmons.
5. When it has reduced a bit, add balsamic vinegar and tomato paste. Take off heat.
6. 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.
7. 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.

Heat olive oil in a Dutch oven or large pot over medium high heat. Remove from the oven and carefully take the skin off the meat. Once the pork has cooled slightly, shred into bite-size pieces using two forks, then transfer to a bowl. For the pulled pork: In a small bowl, mix together the cumin, coriander, salt and oregano. Rub the spice mixture all over the pork roast.