PULLED PORK FLAT BREAD WITH SASSY SAUERKRAUT APPLE AND RADISH SLAW

The perfect plate with sweet, savoury, and zesty flavours to leave your taste buds dancing.

SERVES 6
Recipe from Ali Daly
Photography by Ali Daly

INGREDIENTS
1.4kg boneless pork shoulder
2 carrots 
1 onion
1 tin plum tomatoes 400g 
500ml stock 
2 tablespoon Worcestershire sauce

INGREDIENTS FOR PORK RUB
3 tablespoons brown sugar 
1 tablespoon paprika
1 tablespoon cumin
½ tablespoon garlic powder
1 teaspoon salt 

INGREDIENTS FOR SLAW
2 cups white cabbage shredded
1 apple, cut julienne
3 radish, cut julienne
1 cup Living goodness Sassy Sauerkraut 

INGREDIENTS FOR DRESSING
3 tablespoon mayonnaise
1 tsp Dijon mustard
1 tablespoon lemon juice
Pepper

INGREDIENTS FOR HOMEMADE FLATBREADS
6 flat bread (homemade or store bought)
1 ½ table spoons yeast
1 teaspoon sugar
1 ½ cups water
3 cups plain flour
1 teaspoon salt
1 tablespoon crushed garlic.
2 tablespoons olive oil
3 tablespoon plain Greek yogurt

METHOD FOR FLATBREADS
• In a bowl add the water sugar and yeast. Set aside for 10 minutes to activate the yeast. Bubbles and foam will begin to from on top.
• In a large bowl add the flour and salt. Add the yogurt and oil. When the yeast is active pour into the flour mixture. Mix till combined. Transfer the dough to an oiled bowl and cover with a clean cloth. Leave in a warm place for two hours to rise and double in size.
• This dough is quite sticky. Sprinkle a clean work top with a generous amount flour. Pour the dough out onto the work top and knock back and work in the extra flour till the dough becomes less sticky and work able.
• Cut the dough into 6 pieces and roll each piece into a ball. Sprinkle two large baking trays with flour. Using your fingers shape each dough ball into a long oval shape. Depending on the size of the tray you should be able to get 3 flat breads on each tray. Brush with olive oil and a sprinkle of sea salt.
• Bake at 180 degrees for 20-25 minutes.

METHOD FOR PORK
• Roughly chop the onions and carrots.
• To prepare the pork, remove the bone and cut off the fat then cut the pork shoulder into 3 pieces.
• In a small bowl combine the brown sugar, paprika, garlic powder, cumin and salt.
• Rub the marinade all over the pork.
• Heat a large deep oven proof pot on the stove with oil.
• Add the onions, carrots and pork. Sear the pork on each side for a few minutes. Pour in the tin tomatoes, stock and Worcestershire sauce. Cover with a lid or aluminium foil.
• Transfer to the oven to cook at 170 degrees for 3 hours. After 3 hours of cooking remove from the oven.
• Remove the pork from the liquid and place onto a clean chopping board. Using two forks pull the pork apart. Its best to do this when the pork is hot.

METHOD FOR SAUCE
• Skim the fat off the top of the cooking liquid. Reserve ¼ cup of the liquid.
• Using a slotted spoon remove the carrots and onions from the liquid and transfer to a food processor. Pour in the reserved cooking liquid and blitz till smooth.
• Transfer the pulled pork into a bowl and pour over the sauce. Season with salt and pepper.

METHOD FOR SLAW
• Shred the cabbage, cut the radish and apple julienne (long thin matchsticks).
• In a bowl combine the shredded white cabbage, Living Goodness Sassy Sauerkraut, radish and apple. Mix together the mayonnaise, dijon mustard, lemon juice and freshly cracked black pepper.
• Pour over the dressing and toss well.

TO SERVE
• Add a generous layer of pulled pork on top of the flat bread, with the sauerkraut slaw on top.
• Garnish with freshly chopped herbs and thin sliced rounds of radish.