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Pulled Pork Flatbread Recipe

Pulled Pork Flatbread Recipe

A smoky pulled pork on toasted flatbread with cherry habanero sauce, shredded cheese, and creamy sauce on top - it's one of those recipes you can't not share with everyone!

Thank you Timothy Martin (@smell_that_smoke_bbq_mke) for sending this one in - just the pics were enough to make our mouths water.

You Will Need

  • Leftover Pork Butt (cherry smoked, low and slow)
  • Toasted flatbread
  • Honey Jalapeno BBQ sauce
  • Shredded cheese
  • Creamy chipotle 
  • Alabama white sauce 
  • Green onion
  • Dirty Bird Hot rub
  • Killer Bee Honey rub

The Prep

Starting off, you're obviously going to need leftover pulled pork for this. Ideally, it's cooked low and slow. If you are looking for a guide on how to smoke pork butt at home, you might want to start here instead!

Let's fast forward to the next day: you've gone through the 8-11 hour cook, enjoyed your pulled pork, and are sitting with the leftovers. Why not do something different with it?

Grab some toasted flatbread, a couple of sauces, and some shredded cheese of your choice. Chop some green onion for garnishing later, and you're good to go!

The Cook

Since the pork is cooked already, there are only a couple of steps left before you can enjoy your BBQ flavored flatbread snacks.

Step one, depending on how the pork butt was seasoned initially, you could re-season it with some Dirty Bird Hot & Honey Killer Bee. Next, toss it in some Honey Jalapeno BBQ sauce until fully covered. If it was heavily seasoned already, you might as well skip the rub. 

Step two, assemble your appetizers! On top of the toasted flatbread add a handful of sauced pulled pork, shredded cheese, and a drizzle each of creamy chipotle and Alabama white sauce.

The Payoff

There's only one thing left to do: place the pulled pork flatbread on your grill or oven, preheated to 425ºF (220ºC). Wait until everything has warmed up and the cheese is melted. Then bring it off the heat, garnish with the chopped green onion, and enjoy!

Once again, thanks to Timothy Martin (@smell_that_smoke_bbq_mke) for sharing this one with us.

Catch you on the next recipe!

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