BBQ Pulled Pork Flatbread | McCormick For Chefs®

Pulled pork flatbread with Cattlemen's® Sweet & Bold BBQ Sauce topped with a BBQ coleslaw.

Ingredients

Servings

BBQ Slaw | Serves 4
1/4 cup Mayonnaise
1 tbsp cattlemens sweet and bold bbq sauce
1 1/2 cups Cabbage, shredded
1/2 cup Carrots, shredded
BBQ Pulled Pork | Serves 4
1 1/4 pounds Pork Shoulder, smoked or braised, pulled
1 cup cattlemens sweet and bold bbq sauce
2 tbsps Apple Juice
2 tbsps Apple Cider Vinegar
1 tbsp Franks ® Original Cayenne Pepper Sauce
Flatbread | Serves 4
4 each Flatbreads, 9" by 5"
3 cups cattlemens sweet and bold bbq sauce
2 quarts Cheddar Jack Cheese, shredded
1 1/2 pounds BBQ Pulled Pork
3 cups Red Onion, julienne, 1/4"
1/2 cup Dill Pickles, chopped
2 cups BBQ Slaw

Procedure

BBQ Slaw

In a bowl, whisk together mayonnaise and BBQ sauce. Add cabbage, carrots and toss until evenly coated. Hold refrigerated for service.

BBQ Pulled Pork

In a bowl, combine pulled pork, BBQ sauce, apple juice, apple cider vinegar and Frank's RedHot®. Mix until thoroughly combined. Hold refrigerated for service.

Service

Set oven to 400°F. For each serving, spread 1 flatbread with 3/4 cup of BBQ sauce leaving a 1/2" boarder around the edge. Top with 6 ounces pork.
Cover with 1 cup cheddar cheese and 3/4 cup onions.
Bake until cheese is melted and flatbread is crisp. Cut as desired and garnish with 2 tablespoons pickles and 1/2 cup slaw. Serve hot.

Chef's Tip!

The combination of pulled pork and tangy BBQ slaw is also great on sandwiches, wraps and quesadillas.

Recipe type: Pizza and Flatbread
Cuisine: Barbecue

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