If you’ve got leftover pulled pork in the fridge, this BBQ pulled pork flatbread is an easy way to turn it into something new and delicious. I make this when we want a quick lunch, an easy dinner, or even a no-fuss weekend breakfast.
It’s also great for game day, casual get-togethers, or when you need something filling that doesn’t take much effort. The best part of this dish is that you can customize it as you like, so remember to pick up your family and friends’ favorite toppings so they can do the same, which makes it perfect for picky eaters, too.
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Table of contents
Easy Pulled Pork Flatbread Recipe
After smoking a pork shoulder, I always end up with way more pulled pork than we can eat in one sitting. Instead of letting those delicious leftovers go to waste, I’ve found this flatbread is the perfect solution.
What I love most about this recipe is how adaptable it is to whatever I have on hand. Sometimes I’ll add arugula and feta when I want something a bit more sophisticated, other times it’s just whatever vegetables are lurking in my crisper drawer. I’ve served this for everything from quick lunches to casual dinners, and it never disappoints.
What You’ll Need
- Bbq Sauce
- Flatbreads
- Mozzarella Cheese
- Pulled Pork (if you don’t have leftover pulled pork, you can make a batch using this recipe)
- Red Onion
- Jalapenos
- Fresh Cilantro
How to Make Pulled Pork Flatbreads
Step 1: Prepare the Flatbread
Preheat the oven to 425°F. Place the flatbreads on parchment paper. Spread the barbecue sauce over the flatbread. Top with pulled pork, jalapeños, and red onions. Cover with cheese.
Place in the oven and cook for about 10 minutes or until the cheese has melted. Garnish with cilantro, if desired. Let cool, slice, and serve.
Variations
- You can add other seasonings or toppings as desired. Some people like adding fresh cilantro or pepper flakes for extra flavor!
- You can swap the red onion for caramelized onions. This is great for people who don’t enjoy the taste of red onion.
- You can also sprinkle on some green onions, a minced clove of garlic, or fresh pineapple.
- You can also use different types of shredded cheeses. Pepperjack or blue cheese flatbread would both be delicious!
- Many people enjoy adding a drizzle of ranch dressing.
What Internal Temperature to Reach
The optimal internal temperature for pulled pork flatbread is 140°F. However, the internal temperature isn’t super important because all the ingredients are already fully cooked.
The most important thing is that the cheese melts. It’s also great if the flatbread has a bit of a crisp. Some people prefer cold pizza right out of the fridge. If this is you, you won’t need to reheat any leftovers!
How Long to Cook Pulled Pork Flatbread
Smoking the pulled pork flatbread should only take about 10 minutes. Depending on the cooking temperature, the time required may vary.
If the oven is set to 425°F, 10 minutes should be sufficient. You can make this recipe on a grill, but you’ll probably have to use a lower temperature.
How to Store Leftover Pulled Pork Flatbread
Refrigerate leftovers in an airtight container for up to a week. You can freeze them for even longer in a freezer-safe container.
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What to Serve With Pulled Pork Flatbread
Pulled pork flatbread pizza pairs well with the following:
Want More Pulled Pork Recipes?
- Trager Smoked Pulled Pork
- Easy Pulled Pork Tacos
- Pulled Pork Topped Cuban Sandwich
- Grilled Cheese Topped With Pulled Pork
- Crispy Pulled Pork Cakes
- Pulled Pork Flatbread
- Pulled Pork Queso
BBQ Pulled Pork Flatbread
Equipment
- 1 Pellet smoker
Ingredients
- 1/4 cup bbq sauce
- 1 flatbread
- 1/2 cup mozzarella cheese
- 1 cups pulled pork
- 1 small red onion sliced into thin strips
- 1 jalapenos deseeded and cut into thin strips
- Fresh cilantro roughly chopped for garnish
Instructions
- Preheat the oven to 425°F.
- Place the flatbreads on parchment paper. Spread the barbecue sauce over the flatbread.
- Top with pulled pork, jalapeños, and red onions. Cover with cheese.
- Cook for about 10 minutes. You can put it directly on the grill grates or a rimmed baking sheet.
- Garnish with cilantro if you’d like to. Let cool, slice, and serve.
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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