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3/4 shot of whole flatbread pizza. Another plate and bowl of cheese in the background.
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Pulled Pork Flatbreads with Leftover Roast Pork

These Pulled Pork Flatbreads are the perfect way to use up leftover roast pork! Super simple and incredibly tasty, flatbread pizzas are an amazing family dinner.
Course Dinner
Cuisine American, British
Keyword leftover pulled pork, leftover roast pork recipes, pulled pork flatbreads
Prep Time 30 minutes
Cook Time 30 minutes
Marinading Time 1 hour
Total Time 2 hours
Servings 4 Flatbreads
Calories 846kcal
Author Donna

Ingredients

For the Flatbreads:

  • 300 g Self Raising Flour
  • 250 g Full Fat Greek Yoghurt
  • 1 teaspoon Baking Powder

For the Pork

  • 500 g Leftover Roast Pork Pulled/shredded into strips
  • 250 ml BBQ Sauce
  • 100 g Mozzarella Grated

Instructions

Preparation

  • Pull the pork and mix with the BBQ sauce in a sealed tub, leave in the fridge until you need it, preferably overnight, but for at least 1 hour.

To Make the Flatbreads

  • Mix the flour, baking powder, and yoghurt until it forms a rough dough.
  • Tip out onto a well-floured surface and knead into a smooth ball, this takes a few minutes.
  • Divide into 4 and roll into rough ovals, adding more flour to your surface if needed.
  • Heat a large frying pan on the hob, and add a few sprays of cooking spray.
  • Fry each bread for 4-5 minutes on each side until lightly browned.
  • Leave to cool for a few minutes and preheat the oven to 160 degrees (fan-assisted).
  • Place the breads on a baking tray, I bake 2 on a tray.
  • Spoon the pulled pork on liberally, leaving a 1cm border all around.
  • Sprinkle on grated mozzarella.
  • Bake in the oven for 20-25 minutes until the pork is piping hot and the cheese is starting to bubble and brown.

Notes

  • You can use store-bought BBQ sauce, but homemade is fantastic. You can find my easy BBQ sauce recipe here.
  • I leave my leftover roast pork to go cool, and then shred it by simply peeling the meat with my fingers. You can also use two forks to pull it apart.
  • You can make your flatbreads ahead of time, wrap them in cling film or foil, and leave until you need them, they will stay soft for a day or two.
  • 500g of leftover pork makes 4ish flatbreads, but use what you’ve got, you can either make fewer or spread the meat more thinly.
  • I buy a bag of grated mozzarella, it’s much easier to use than balls.