Repertoire BBQ Pulled Pork with Spiced Flatbread by Paul O’Neill
Paul O’Neill is Head Chef at Hattusa at Berwick Lodge in Bristol.
Last year Paul reached the semi final of the National Chef of the Year competition, but has now decided to bow out of the competition circuit.
He said: “I now want to focus on the success of Hattusa and making it a real culinary destination.”
Paul describes his style of cooking as Modern British with an occasional Asian twist, and he is looking forward to making his mark on the Bristol culinary scene.
He said: “I want to introduce a fresh style of dining to Berwick Lodge.
“My aim is to ensure that Hattusa gains an excellent reputation in its own right – not just as part of the hotel. The hotel already has two AA rosettes but I am aiming to get a third this year, and maybe even a Michelin star in the future. I am also hoping to introduce some new and exciting cookery courses at Berwick Lodge’s purpose-built cookery school. I have a fantastic, enthusiastic team behind me who all share my vision so I am confident that together we can achieve this.”
The Bart Ingredients Co. Ltd® is proud to announce the launch of a new brand designed specifically for chefs. Répertoire® – An exciting FRESH & NEW proposition.
Paul has created a fantastic pulled pork dish, showcasing Répertoire® spices – more information on the range can be found on their website: www.bart-ingredients.co.uk
Ingredients
The Pulled Pork
- 1kg pork shoulder
- 1tbsp Repertoire BBQ blend
- 1tsp Repertoire Smoked Paprika
- 1 Chilli
- 1 red onion
- 1 thumb size piece of ginger
- 50g dark brown sugar
- 50ml coca cola
- 100ml red wine vinegar
- 1 tbsp. ketchup
- 1tbsp brown sauce
- 1tsp Worcestershire sauce
- 50g prunes and syrup
- 100g plain flour
- 100g gram flour
- 1 tbsp. Repertoire Cajun Blend
- Water to bind
Method
Rub the pork in the seasoning and leave for at least 2 hours – Overnight would be ideal. The seasoned pork is them cooked at 130c for 4-5 hours.
Place all the ingredients in a saucepan and gently cook down or reduce for about 30 minutes until thick, then blend them together.
Mix all of the dry ingredients together in a bowl then add water a little at a time to bring it all together to form a dough. Roll the dough as thinly as possible then rub with a little oil and fry in a hot griddle pan or frying pan for about a minute each side.
To Assemble
‘Pull’ apart your beautifully moist pork shoulder, mix with the bbq sauce, place on top of your flatbreads sprinkle with a little chopped spring onion and baby gem lettuce.
