Spicy Corn Flatbread with Pulled Pork & Red Onion Salsa

Prep Time


Cook Time


Total Time





  • Pulled Pork
  • 500g Eskort BBQ Pulled Pork
  • Red Onion Salsa
  • 2 red onions, thinly sliced
  • 1 clove garlic, finely chopped
  • 2 green tomatoes, quartered
  • 5ml (1 tsp) coarse salt
  • 5ml (1 tsp) pepper
  • 15ml (1 tbsp) olive oil
  • Spicy Corn Flatbread
  • 750ml (3 cups) self-raising flour
  • 410g (1 can) creamstyle sweetcorn
  • 10ml (2 tsp) cayenne pepper
  • 5ml (1 tsp) coarse salt
  • Allergens
  • This recipe contains wheat (gluten) and soya (soy).
  • Substitutions
  • Pulled Pork (soy, gluten): Use strips of smoked pork neck steaks fried in olive oil.
  • Self-Raising Flour (gluten): Use all purpose gluten-free flour.


  • Red Onion Salsa
  • Add the ingredients in a small bowl and mix well.
  • Refrigerate until serving.
  • Spicy Corn Flatbread
  • Combine the ingredients in a bowl and mix well until a ball of dough forms.
  • Knead for 5 minutes then divide the dough into 8 balls.
  • Roll each dough ball out on floured surface.
  • Fry the flatbreads in a frying pan over moderate heat for 5 minutes on each side or until golden brown.
  • Pulled Pork
  • Heat the pulled pork in a frying pan over moderate heat just before serving.


Serve the flatbreads topped with pulled pork and a side of salsa.