3-4 lb pork shoulder/butt, boneless or bone-in
1 onion, chopped
3 garlic cloves, roughly chopped
1 cup chicken stock or water
1 tablespoon coarse salt
1/4 teaspoon ground black pepper
2 tablespoons brown sugar
2 cups BBQ sauce
Flatbread:
2 naan or Greek flatbreads
1 tablespoon olive oil
1 cup shredded mozzarella cheese
1-2 cups BBQ pulled pork
Additional BBQ sauce (optional)
1 large avocado, sliced
1 scallion, sliced
Cilantro
Salt and pepper, to taste
To prepare the BBQ pulled pork: Add the onions and garlic to a large slow cooker. Place the pork roast on top and add chicken stock or water. Sprinkle the salt, pepper and brown sugar on top of the pork. Cover slow cooker with lid and cook on High for 6-7 hours or Low for 7-9 hours, or until pork is tender and shreds easily. Remove pork from the slow cooker and set aside. Remove liquids and solids from slow cooker and discard or reserve for another use. Use two forks to shred the pork, removing any excess fat and bones. Return the pork to the slow cooker and add BBQ sauce. Toss to combine. Keep slow cooker on Low until ready to use. To assemble the flatbreads: Preheat oven to 400 degrees F. Place flatbreads on a sheet pan lined with parchment paper. Brush flatbreads with olive oil, then top with cheese and BBQ pork. Add additional BBQ sauce, if desired. Bake until cheese is melted and edges of the flatbread begin to turn brown, about 5-7 minutes. Remove from the oven and top with avocado slices, scallions and cilantro before serving. If desired, season with additional salt and pepper.