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BBQ Pork Shoulder Flatbreads with Spring Pea & Spinach SalsaBBQ Pork Shoulder Flatbreads with Spring Pea & Spinach Salsa
BBQ Pork Shoulder Flatbreads with Spring Pea & Spinach Salsa
BBQ Pork Shoulder Flatbreads with Spring Pea & Spinach Salsa
Fire up the grill for BBQ Pork Shoulder Flatbreads topped with a fresh spring pea and spinach salsa. Smoky, tender pork and vibrant greens come together on charred flatbreads—perfect for summer meals and casual gatherings. A fresh twist on classic BBQ!
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Recipe - Dewdney
BBQ Pork Shoulder Flatbreads with Spring Pea & Spinach Salsa
BBQ Pork Shoulder Flatbreads with Spring Pea & Spinach Salsa
Prep Time7 Minutes
Servings4
Cook Time90 Minutes
Ingredients
2 lbs Pork Shoulder Butt Roast
1 tbsp smoked paprika
1 tsp garlic powder
1tsp salt
½ cup apple cider
1 cup English peas
1 handful spinach
2 green onions
2 tbsp fresh parsley
4–5 flatbreads or naan
Directions

1. Season & Pressure Cook Pork

Rub pork with paprika and garlic powder and salt. Add to Instant Pot with apple cider or broth.

Set to High Pressure for  2 hours, then quick release and shred..

2. Make Spring Pea Salsa

In a bowl, combine peas, chopped spinach, green onion, parsley, salt, and a squeeze of lemon or olive oil. Pulse with an immersion blender or leave chunky—your choice

3. Grill Flatbreads

While pork rests, grill flatbreads on BBQ for 1–2 minutes until lightly charred.

4. Assemble & Serve

 

Top grilled flatbreads with pulled pork and spoon over fresh spring salsa. Garnish with extra herbs or a few crushed raspberries for a tangy pop if you like!

7 minutes
Prep Time
90 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
2 lbs Pork Shoulder Butt Roast
Western Canadian - Pork Roast Shoulder Blade, Boneless
Western Canadian - Pork Roast Shoulder Blade, Boneless, 2 Kilogram
$35.23 avg/ea$1.76/100g
1 tbsp smoked paprika
Western Family - Paprika - Ground
Western Family - Paprika - Ground, 145 Gram
$6.29$4.34/100g
1 tsp garlic powder
Not Available
1tsp salt
Windsor - Fine Sea Salt
Windsor - Fine Sea Salt, 500 Gram
$5.89$1.18/100g
½ cup apple cider
Western Family - Pure Apple Cider Vinegar
Western Family - Pure Apple Cider Vinegar, 1 Litre
$4.39$0.44/100ml
1 cup English peas
Western Family - Pure Apple Cider Vinegar
Western Family - Pure Apple Cider Vinegar, 1 Litre
$4.39$0.44/100ml
1 handful spinach
Western Family - Baby Spinach
Western Family - Baby Spinach, 142 Gram
$4.99 was $5.49$3.51/100g
2 green onions
Onions - Green Scallions, Bunch, Fresh
Onions - Green Scallions, Bunch, Fresh, 1 Each
$0.99 was $2.29
2 tbsp fresh parsley
Not Available
4–5 flatbreads or naan
Stonefire - Original Teardrop Naan
Stonefire - Original Teardrop Naan, 2 Each
$3.99 was $4.59$2.00 each

Directions

1. Season & Pressure Cook Pork

Rub pork with paprika and garlic powder and salt. Add to Instant Pot with apple cider or broth.

Set to High Pressure for  2 hours, then quick release and shred..

2. Make Spring Pea Salsa

In a bowl, combine peas, chopped spinach, green onion, parsley, salt, and a squeeze of lemon or olive oil. Pulse with an immersion blender or leave chunky—your choice

3. Grill Flatbreads

While pork rests, grill flatbreads on BBQ for 1–2 minutes until lightly charred.

4. Assemble & Serve

 

Top grilled flatbreads with pulled pork and spoon over fresh spring salsa. Garnish with extra herbs or a few crushed raspberries for a tangy pop if you like!