Pulled Pork with Onions, Cabbage, Tzatziki, Tomatoes and Flatbread

5 from 3 votes
Prep Time 1 hour
Total Time 1 hour
Course Dinner
Cuisine European
Servings 8 people


  • 1800 g Boneless pork roast
  • 1 tbsp Mild curry powder
  • 1 tbsp Coarse sea salt
  • 1 tbsp Ground caraway
  • 2 tbsp Brown sugar
  • 2 tbsp Butaris (clarified butter)
  • 4 piece Garlic cloves
  • 600 ml Clear broth with beef (3 tsp instant broth)
  • 500 g Herb with garlic
  • 500 g Zaziki
  • 200 g 2 large tomatoes
  • 100 g 1 large onion
  • 500 g 1 flatbread
  • Barbecue Sauce
  • Chili sauce


  • Mild curry powder (1 tbsp), crushed with coarse sea salt in a mortar (1 tbsp), ground caraway seeds (1 tbsp) and brown sugar (2 tbsp) mix. Wash the pork neck, pat dry with kitchen paper and massage in vigorously with the spice mixture. Pack the seasoned pork neck roast in a freezer bag and leave to stand in the refrigerator for 24 hours. Preferably overnight. Heat butter fat (2 tbsp) in a roasting pan, fry the seasoned pork neck roast vigorously on all sides. Peel the garlic cloves (4 pieces), chop them roughly and add to the roast pork neck. Deglaze with the clear broth (500 ml) and cook in a preheated oven at 125 ° C with a lid for about 8 hours. Take out, cut into 5 parts and pull / tear apart the parts with 2 forks. Degrease the gravy and drizzle the brown part over the torn meat. Cover with aluminum foil and keep warm in the oven at 125 ° C until serving. Serve pull pork with onion rings, cabbage (with garlic), tzatziki, tomato slices and flatbread. Serve with barbecue sauce and chilli sauce.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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