Pulled Pork and Salsa Verde Naan Flatbreads
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 9 h. 20 min.
Ready in
Ingredients
for
12
- For the Pork
- 1 onion (cut into large chunks)
- 1 cup chicken stock
- 63 ozs pork roast
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 4 garlic cloves (minced)
- 3 Tbsps olive oil
- 2 Tbsps honey
- 1 Tbsp Cider vinegar
- For the Salsa Verde
- 2 Tbsps olive oil
- 1 medium Red onion (coarsely chopped)
- 1 Jalapeño (diced)
- 8 Tomatillo (husked and chopped)
- 3 Tbsps fresh Lime juice
- 1 Tbsp honey
- ¼ cup chopped cilantro
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
For the Pork:
2.
Place onion in the bottom of slow-cooker, then add the stock. Place the pork roast on top of the onions, season liberally with salt and pepper. Add the garlic, olive oil, honey, and vinegar. Turn the slow-cooker on low and cook for 8 hours. When the pork is done, remove it from the slow-cooker and let rest for about an hour. When the pork is finished resting, shred using two forks.
3.
For the Salsa Verde:
4.
Heat oil in a large skillet over medium heat. Add the onion, jalapeño, and tomatillos and cook until soft, about 10 to 15 minutes. Transfer to a bowl and let cool for 15 minutes. Transfer the mixture to a food processor or blender, add the lime juice, honey, and cilantro, and blend until smooth. Season with salt and pepper.
5.
For the Naan:
6.
Combine flour, yeast, salt, and sugar in the bowl of a stand mixer and whisk until combined. Add yogurt and knead with dough hook on low speed until dough comes together into a smooth ball. Dough should stick slightly to bottom of bowl as it kneads. Continue to knead for 5 minutes. Cover tightly with plastic wrap and allow to rise at room temperature until roughly doubled in volume, about 2 hours.
7.
Turn dough out onto floured work surface. Using a bench scraper or a knife, cut the dough into 12 even pieces. Roll each piece into a ball, then place on a well-floured surface (leaving a few inches of space between each one) and cover with a floured cloth. Allow dough to rise at room temperature until doubled in volume, about 2 hours.
8.
Preheat a grill to high. Working with two to three balls of dough at a time, stretch with your hands into a circle, roughly 8-inches across (you can use a rolling pin for this as well). Once you have two or three pieces stretched, lay them out on the grill. Cook without moving until lightly golden on bottom with grill marks. Flip with a large spatula, or with tongs and cook until second side is charred and browned. Remove naan from the grill and immediately brush with melted butter. Transfer the naan to a large plate and cover it with a clean dish towel while you cook the remaining bread.
9.
Top Naan with portions of the pork and salsa verde to serve.
