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Pulled Pork Pittas & Parcels

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
Serves: 12
Ingredients
  • 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
Instructions
  1. Mix together the pulled pork, BBQ sauce and spring onions.
  2. Cut the filo sheets in half so you have 12 filo squares.
  3. Take one square, brush half of it in oil then fold in half so you have a double layered filo oblong.
  4. 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.
  5. Place on a lined baking tray, brush with oil then bake for 12-15 min at 180°c until crisp.

 

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About the author

Jules

Freelance food geek who's passionate about food education.

Permanent link to this article: http://www.butcherbakerblog.com/2012/02/01/pulled-pork-pittas-parcels/

12 comments

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  1. thelittleloaf

    We did almost exactly the same thing last weekend! The pulled pork was epic, although embarrassingly it sounds like we polished off more than you in one sitting – I entirely blame my gym-going boyfriend and his insanely carnivorous appetite :-) The parcels do look lovely for next time we give it a go though…

    1. Jules

      I think Hubs would have had just a plate of pulled pork if I’d let him!

  2. Clairetweet

    Delicious. Not had pulled pork for ages, because it always makes too much for us too. Those parcels are a great idea though. I must make my own pittas sometime too, never done it. Thanks for the mention :)

  3. Claire

    Looks delicious. I keep thinking I will try pulled pork but never get round to it. Must make pitas again sometime soon. What cut of pork did you use?

    1. Jules

      The Fab Baker Boys recipe uses a hand of pork, but I used a shoulder like in Claire – Things we Make blog.

  4. Ecsb29

    I can’t wait to try this Jules! Does the joint need a bone or can it be boneless? Also what size joint did you use for the 2 of you to get 3 meals out of? Thanks!

    1. Jules

      I used a boneless shoulder of pork. Can’t remember the weight of it sorry, but it cost around £6.

  5. Fuss Free Helen

    Nothing like lovely slow cooked pulled pork.

    I think i may do one this weekend!

    Love the leftover filo parcels, although I fouond Justroll filo really thick the last time I used it.

  6. Laura@howtocookgoodfood

    Pork is definitely my favourite meat, I love it slow cooked, roast, stir-fried…etc.
    Greta idea to do an the weekend too as you can leave it in the oven and forget about it. Leftover parcels are a clever idea too!

  7. Domestic Executive

    This is on our to cook list since we invested in a green egg barbeque. Just waiting to get over to our favourite organic butcher to buy the pork. Looks delicious.

  8. Ecsb29

    Hi Jules I just had to write to tell you I finally
    got round to doing the pork today, (it’s taken me 2 weeks but I do have a 6 week old so forgive me) it was immense! I also made the sauce from the other blog you recommended & that was just as good if not better! Thanks again am going to do the pork parcels tomorrow

    1. Jules

      So glad you enjoyed the pulled pork. Congratulations on your little one.

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