Pulled Pork Flatbread
MACROS: 21P/17C/14F (1/2 of flatbread)
This is a great weeknight meal. It comes together quick because the crust and meat are precooked and you can swap out the veggies for whatever you have on hand. Goes great with a side salad or roasted veggies too!
4 oz shredded pork loin*
1 whole wheat lavash flatbread (from Trader Joe’s)
1 oz shredded cheese (I used a pizza blend with mozzarella and white cheddar)
40 g mushrooms (I used canned mushrooms since they are softer to start. Just drained the liquid and patted dry)
1/2 cup baby spinach (about a handful)
Olive oil spray
Tablespoon roasted, chopped garlic (I bought it pre-roasted & chopped in a jar)
Pre-heat over to 375F
Place flatbread on non-stick baking sheet
Spray flatbread with olive oil and spread garlic evenly on top
Sprinkle on cheese
Add mushrooms, spinach and then pork on top
Bake for 10 min or until the edges of the flatbread begin to crisp
I think this would be even better finished with a drizzle of barbecue sauce or hot sauce over the top to add a bit of a sharp vinegar kick to it and to keep the pork from being too dry. I kept the amount of cheese pretty low as well. So it you have more fats to spare I’d recommend adding a bit more cheese or trying out different types of cheese. I think the best part of this is how versatile it can be. I hope you’re inspired to try out your own flatbread recipe!
*Pulled Pork Notes
The day before (or morning of) the day you make the flatbread rub the raw pork loin with your favorite spice rub. I used a simple barbecue dry rub I had in my pantry. Then place it in the slow cooker with a drizzle of balsamic vinegar and 1/4-1/2 cup water. Cook on low for 4-6 hours or until tender. Remove and shred.