Pulled pork flatbread is a hearty, crowd-pleasing dish that combines tender, slow-cooked pork with crispy flatbread, tangy BBQ sauce, and melted cheese. It’s a fantastic way to use leftover pulled pork or to enjoy a quick, satisfying meal. The contrast of textures and flavors makes it a versatile option for weeknight dinners, game-day snacks, or casual entertaining.
Ingredients
- 4 flatbreads (or naan, about 8 inches / 20 cm each)
- 2 cups (450 g) cooked pulled pork (see notes)
- 1 cup (240 ml) BBQ sauce, plus extra for drizzling
- 1 cup (120 g) shredded sharp cheddar cheese
- 1/2 cup (60 g) shredded mozzarella cheese
- 1/4 cup (40 g) thinly sliced red onion
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) apple cider vinegar
- 1 teaspoon (5 g) smoked paprika
- 1/2 teaspoon (2.5 g) garlic powder
- 1/4 teaspoon (1.25 g) black pepper
- Fresh cilantro or parsley, chopped (for garnish, optional)
Instructions
- Preheat your oven to 400°F (200°C). If you have a pizza stone, place it in the oven while it heats.
- In a medium bowl, combine the pulled pork, 1/2 cup (120 ml) of the BBQ sauce, apple cider vinegar, smoked paprika, garlic powder, and black pepper. Mix well to coat the pork evenly.
- Brush both sides of each flatbread with olive oil. Place them on a baking sheet (or a pizza peel if using a stone).
- Spread the remaining 1/2 cup (120 ml) BBQ sauce evenly over the flatbreads, leaving a small border around the edges.
- Divide the seasoned pulled pork evenly among the flatbreads, spreading it out.
- Sprinkle the shredded cheddar and mozzarella cheeses over the pork.
- Top with the sliced red onion.
- Bake for 10–15 minutes, or until the cheese is melted and bubbly and the edges of the flatbread are golden and crisp. If using a pizza stone, slide the flatbreads directly onto the hot stone and bake for 8–10 minutes.
- Remove from the oven and let rest for 2 minutes. Drizzle with extra BBQ sauce and sprinkle with fresh cilantro or parsley, if desired. Slice and serve warm.
Tips
- Use leftover pulled pork: This recipe is perfect for using leftover smoked or slow-cooker pulled pork. If you don’t have leftovers, you can quickly shred a store-bought rotisserie chicken or use a high-quality store-bought pulled pork.
- Don’t overload the flatbread: Too many toppings can make the flatbread soggy. Keep the toppings in a single layer for the crispiest result.
- Customize the cheese: Feel free to swap the cheddar and mozzarella for other melting cheeses like Monterey Jack, smoked Gouda, or pepper jack for a spicy kick.
- Make it ahead: You can assemble the flatbreads up to a few hours ahead, cover, and refrigerate. Add a few extra minutes to the baking time if baking straight from the fridge.
Serving Suggestions
Serve these pulled pork flatbreads as a main dish with a simple green salad or coleslaw on the side. They also make excellent appetizers or game-day snacks—cut them into smaller pieces and serve with extra BBQ sauce for dipping. For a complete meal, pair with roasted vegetables or a bowl of soup.
Variations
- BBQ Chicken Flatbread: Substitute the pulled pork with shredded rotisserie chicken and use your favorite BBQ sauce.
- Spicy Chipotle: Mix 1 tablespoon of chopped chipotle peppers in adobo sauce into the BBQ sauce for a smoky, spicy flavor.
- Hawaiian Style: Add 1/2 cup (85 g) of diced pineapple and 1/4 cup (40 g) of cooked, crumbled bacon along with the pork.
- Vegetarian Option: Replace the pork with 2 cups (300 g) of roasted sweet potato cubes or a plant-based pulled pork alternative.
Storage and Reheating
Store any leftover flatbreads in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through. You can also reheat individual slices in a toaster oven or air fryer at 350°F (175°C) for 3–4 minutes. Avoid microwaving, as it will make the flatbread soggy.
Frequently Asked Questions
Can I use store-bought flatbread or naan? Yes, store-bought naan or flatbread works great. Just look for ones that are about 8 inches in diameter. You can also use pita bread, though it will be slightly thinner and crispier.
Can I make this gluten-free? Absolutely. Use gluten-free flatbread or a gluten-free pizza crust. Ensure your BBQ sauce and pulled pork are also gluten-free.
What if I don’t have BBQ sauce? You can make a quick substitute by mixing 1/2 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar, and 1 teaspoon Worcestershire sauce. Adjust sweetness to taste.
How do I know if the pork is fully cooked? If you’re using leftover pulled pork, it should already be fully cooked. If you’re cooking pork from scratch, the USDA FSIS safe minimum internal temperature for whole cuts of pork is 145°F (63°C) with a 3-minute rest. For ground pork, it’s 160°F (71°C). Always check with a food thermometer.
Can I freeze these flatbreads? Yes, you can freeze the assembled but unbaked flatbreads. Wrap them tightly in plastic wrap and foil, then freeze for up to 2 months. Bake from frozen at 400°F (200°C) for 15–20 minutes, or until hot and bubbly.
What can I serve with this? A simple side salad, coleslaw, or a bowl of roasted vegetables are all great choices. For a heartier meal, serve with a side of baked beans or corn on the cob.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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