Before Sunday we’d never had proper pulled pork even though I’d seen it so many times on various blogs. After watching The Fabulous Baker Boys last week we decided to give their version of pulled pork a go. This version is marinated and doesn’t necessarily need sauce but we used some BBQ sauce from the fridge, though Claire from Things We Make has a mighty fine recipe for a pulled pork sauce. To go with the pulled pork I also made pittas, something I haven’t made in a long while. I forget how great, quick and easy they are.
One of the great things about slow cooking a joint of meat is that you end up with all the meat on the joint, hardly any wastage. The majority of the fat renders off and you’re left with just beautiful tender meat. Of course cooking pork this way leaves a mountain of meat for just the two of us. Even with one meal of pulled pork with pittas plus salad and another meal of pulled pork, mash, gravy and veg we still had some meat left. Along with a few sheets of filo pastry left from a business recipe testing project these Pulled Pork Parcels came to be.
|Pulled Pork Pittas & Parcels||
- one packet (6 sheets) of filo pastry (I like to use Jus-Rol because their filo sheets can be cut in half to make squares)
- 200g pulled pork
- 4 tbsp BBQ sauce
- 4 spring onions, finely chopped
- olive oil
- Mix together the pulled pork, BBQ sauce and spring onions.
- Cut the filo sheets in half so you have 12 filo squares.
- Take one square, brush half of it in oil then fold in half so you have a double layered filo oblong.
- Put one tablespoon of the pulled pork mixture at one end of the oblong. Fold over to make a triangle. Keep folding the triangle over until no pastry is left.
- Place on a lined baking tray, brush with oil then bake for 12-15 min at 180°c until crisp.