Slow-cooked pulled pork pita pockets with sweet green slaw offers a great meal idea for a weekend barbeque, when catering for a crowd, or served from the fridge as left-overs for lunch.
Slow-cooked pulled pork pita pockets with sweet green slaw
- heavy baking tray
Sweet Green Dressing
- ½ bunch coriander, leaves and stalks
- 1 tbsp honey
- 2 tbsp olive oil
- ½ lemon, zest and juice
- 3 tbsp yoghurt Greek plain
- 1 tbsp egg mayonnaise
- 1 tsp Dijon mustard
- ½ tsp cumin, ground
- ½ tsp salt
Assemble the pita pockets
- 4 pita bread, 8 halves, 2 per serve
- 500 g slow roast pulled pork, from the deli or fridge section
- 1 medium cucumber
- ¼ head cabbage
- 1 pack alfalfa sprouts, or watercress
- 4 stalks spring onions, sliced thinly, half go in the dressing
- Add all the ingredients for the Dressing, together with half of the spring onions in a food processor and blitz until smooth.
- For the salad, halve the cucumber and cut a V down the middle to remove most of the seeds. Grate the cucumber halves, into a doubled paper towel. Roll and squeeze gently to remove some of the moisture. Place in a bowl
- Chop the cabbage thinly and wash through a colander. Shake off the droplets and roll in a clean tea towel to dry. Combine the shredded cabbage in the bowl with the cucumbers and half of the alfalfa sprouts. Add a little salt and a good tablespoon of the sweet green dressing (not so much that it makes the slaw too wet)
- Place the pulled pork in a small bowl and warm it in the microwave.
- Preheat the pita in a dry frypan over medium heat, or zap them for 30 seconds in a microwave. Cut the pitas in half and straighten them out so they can be stuffed. Fill the pockets with the slaw mix and pulled pork. Drizzle over the sweet green dressing and garnish with alfalfa sprouts and a light dusting of paprika,
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