Slow cooked pulled pork with rosemary & garlic flat breads & a smokey, spicy sauce

This recipe always goes down a treat and is not difficult to cook, you can mix it up to suit your own taste buds and make it perfect for you & your family.

Here we serve the pork with flat breads and salad but you can also serve it with crusty bread, in a bap or just with a salad.

Pulled Pork

Pulled pork is so damn tasty and can be served in many different ways.

You can slow cook the pork either in a slow cooker or in your oven in a cast iron pot with lid, either way you will have succulent pork ready to be enjoyed by all.


Pork joint – I tend to use a pork loin but you can also use a shoulder if you prefer.

1 large red pepper

2 onions ( white or red)

2 tsp Smoked paprika

2 tsp Paprika

2 tsp Garlic powder

Garlic cloves ( approx 6)

2 tsp Cumin

1 tsp Cayene pepper

1/2 tsp chilli flakes

1 tbs White wine vinegar


Balsamic glaze


Chop your onions and peppers roughly and add to the slow cooker or cast iron pot along with your whole garlic cloves ( skin still on)

Add your pork on top of the onions & peppers

Sprinkle your smoked paprika, paprika, garlic powder, cumin, cayenne pepper over the pork.

Add the white wine vinegar & squirt some honey & balsamic glaze over the top and cover with the lid

Cook on low in the slow cooker for 5/6 hours or in the oven on 160 for 4/5 hours.

Once cooked take the pork and leave to rest for half hour whilst you make the sauce and heat the flat breads.

Once the pork has rested you can use 2 forks to pull the meat apart and shred it.

Tip – retain some of the juices from the pan and mix with the pulled pork to keep it moist.

Rosemary & Garlic Flatbreads

These flat breads are so versatile and easy to make, they can be used with many different dishes by mixing the ingredients up to suit what your eating them with. We have tried them with many different spices and herbs and all were absolutely delicious.


400ml milk

50 grams of butter

600g plain flour

Pinch of salt

Rosemary ( fresh or dried)

Garlic powder or fresh ground garlic


Heat the butter and milk in a glass bowl in the the microwave for approx 1 minute or until butter has melted.

Add the flour slowly to the milk & butter mix until you get a non sticky consistency that you can touch without it sticking to your fingers.

Remove from the glass bowl to a lightly flour dusted chopping board and knead for approx 5 minutes.

Wrap your dough in clingfilm and leave to stand for at least 20 minutes

Take your dough and move to your chopping board, knead in the rosemary & garlic until its mixed throughout the dough.

Separate the dough into 8 sections and roll each one into a circle to fit the pan size you have ( we tend to make ours approx 6/8 inches wide) you don’t want them too thick, they should be fairly thin and pliable.

Heat a large frying pan with a small glug of olive oil, you will need the pan on medium high heat.

Add your flat bread to the pan and fry on each side for approx 2 minutes, continue with the rest of your batch until they are all cooked.

Smokey, Spicy sauce with onion & peppers.

The sauce is made from the juices & veg cooked with the pork and is very tasty indeed. It has a deep smokey taste with a hint of spice.


Sauce, onions, peppers and garlic left over from the slow cooked pork.

Plus a beef stock cube


If you cooked your pork in the slow cooker, remove the juices, onions, peppers & garlic and add to a large frying plan ( I pour the whole lot from the slow cooker directly into a frying pan)

If you used a cast iron pot, pop the pot on the hob on medium heat with all the ingredients left in there, minus the pork.

Remove the skins from the garlic and discard, add the garlic cloves back into the pan.

Reduce the mixture in the pan by half until it starts to thicken, add a stock cube and mix till its the consistency you require, it should go a little bit sticky to make a rich sauce.

To Serve

We love to place all the food on the table and let everyone help themselves

Fill your flatbread with the pulled pork, top with the sauce, salad and enjoy.

I hope you enjoy this recipe as much as we do.

Jess xxx