Soft pita breads filled with pulled pork, a simple, crisp cabbage slaw and a creamy herb dressing. The filling is topped with salted almonds, which give the dish a lovely crunch.
We had some of this pulled pork left over, and it certainly wasn’t going to go to waste. Since the whole family loves pita bread, deciding what to do with it wasn’t hard. It tasted wonderful: well-spiced, tender meat, a mild and crisp cabbage slaw and a dressing that is simply delicious.
I usually bake these pita breads myself, but when I want something quick and easy I’m happy to buy the ones from Princip at Føtex (a Danish supermarket) — they are very good.
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