Pitas with pulled pork and coleslaw

Snap, Sizzle And Cook
4 servings Prep: 15 mins, Cooking: 1 hr
Rate this recipe
Add an ice cold beer and you're A for away!

By Food24 December 04 2012
1
SHARES
1.7k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (5)

1.5 kg pork belly — (smoked or unsmoked)
2 butter
25 ml wholegrain mustard
50 ml honey
1 handful fresh thyme — handful
Tap for ingredients
Tap for ingredients

Method:

In a heavy based saucepan, melt the butter, add other ingredients and combine well on low heat.

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. Bake at 160°C for about 1 hour. Remove from oven and cool.

Once the pork has cooled take a fork and start stripping the meat. It should be very stringy.

Place the remaining marinade back into the saucepan (you can add a bit more honey) and bring to a simmer.

Add the pulled pork and let it coat in the marinade that is now becoming thick and sticky. Serve on a warmed Pita bread with coleslaw.

Reprinted
with permission of Snap,
Sizzle and Cook
. To see more recipes, click here.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.