I was roaming the internet, looking for inspiration, when I came across this cranberry and goat cheese flatbread. It clearly has made the rounds on Pinterest, and for good reason – it’s quite pretty. Having posted a flatbread recipe recently, I figured this would be a great time to try out some interesting new toppings. Although to be fair, you could put just about anything on flatbread and I’d try it. Not to turn this post into an ode to flatbread or anything.
I love the goat cheese and cranberry combination, but I wanted to give the dish another dimension, and make it more filling. With the tart, yet sweet cranberry sauce already in mind, I knew spicy, smoky pulled pork would be the perfect addition. The cranberry sauce is reminiscent of a barbecue sauce on the pulled pork, but with a different, fruitier flavor profile. The goat cheese is a perfect element to mellow some of the spice from the pork, and keep the tang of the cranberry sauce from being overwhelming.
Cranberry sauce seems to get attention only around the holidays, and I think that’s kind of a tragedy. It’s delicious with so many other things besides turkey and stuffing. That said, finding fresh or even frozen cranberries after January 1st is like trying to find truly good gluten-free pizza crust: may exist, but hard to locate. My cranberry sauce calls for part dried cranberries and part canned whole cranberry sauce, so it can (and should!) be made between the months of January and October. My recipe for this is adapted from a Food Network version.
The pulled pork in this recipe is done in the slow cooker, with a rub from Kevin and Amanda. Their recipe has a lot more to it, brining, and cooking in the oven, etc., but I just took the rub, coated my pork, tossed it in the slow cooker with a little water, and let it go, and it’s some of the best pulled pork I’ve ever eaten. Every bite is extremely flavorful and a little spicy, without being overpowering. The goat cheese I used is “La Bonne Vie Garlic and Herb Goat Cheese”- I just got it from my local grocery store, but you could honestly use any decent herb goat cheese. Trader Joe’s has a great, inexpensive one.
Since I’ve essentially given you a rundown of how wonderful all the components of this dish are on their own, you can imagine how I reacted when I tried them together. There was a lot of swooning, and uncivilized devouring, and general elation.
Pulled Pork and Cranberry Flatbread
Pulled pork recipe is adapted from Kevin and Amanda's Perfect Pulled Pork.
Cranberry sauce recipe is adapted from Gourmet Magazine's Savory Dried Cranberry Sauce - Recipe found through foodnetwork.com
- 1 4-8 lb pork shoulder
- 1 medium yellow onion
- 1/2 cup water
- 1 Tbsp ground cumin
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp chili powder
- 1 Tbsp cayenne pepper
- 1 Tbsp salt
- 1 Tbsp ground black pepper
- 1 Tbsp paprika
- 1/2 cup brown sugar
- 1/4 cup brown sugar
- 1/2 Tbsp cornstarch
- 1/2 cup white wine
- 3/4 cup chicken broth
- 1 tsp balsamic vingar
- 1/2 cup dried cranberries (I used Craisins)
- 1/2 cup canned whole cranberry sauce
- 1/8 tsp rosemary
- 1/8 tsp cinnamon
- 1/8 tsp tarragon
- 3 large flatbreads
- 8-12 oz herb goat cheese (2-3 small logs), depending on how much you like goat cheese - I used 12oz.
- 2 Tbsp fresh thyme or parsley (optional)
Slow cook the pork: mix together all dry ingredients to create a rub. Roughly chop yellow onion, and place in slow cooker with the 1/2 cup of water.
2. Pat pork shoulder dry with paper towel, and coat generously with the dry rub on all sides. Massage it into the meat with your hands to make sure it really sticks.
3. Place pork in the slow cooker, on top of the onions. Cover and let cook on high 4-6 hours, or on low 8-10 hours, until pork is falling off the bone and tender. Remove bone from the pot, and shred the meat with two forks.
Note: this pulled pork recipe yields much more pork than you'll need to use for your flatbreads. Extra meat can be frozen to use later.
4. If you're making your flatbread, do it when the pork is about an hour and a half from being done. You can easily use pre-made flatbread if you prefer. You can find my flatbread recipe linked in the post above. Instead of splitting the dough into eight pieces like I typically do, I split it into three, to make larger flatbreads. The method for cooking them is the same.
5. When your pork is about a half hour from done, make the cranberry sauce. Stir together brown sugar and cornstarch in a small sauce pan. Add white wine and chicken broth and set over low heat. Stir until well combined. Add vinegar, dried cranberries and canned cranberry sauce, rosemary, tarragon, and cinnamon. Simmer for 15 minutes, stirring occasionally. Sauce should be quite thick. Remove from heat. Sauce can be stored in an airtight container in the refrigerator for at least a week.
6: Assemble Pulled Pork and Cranberry Flatbreads: spread each flatbread with a generous amount of goat cheese, saving 2-4 oz aside. Top with a layer of pulled pork- you can add as much or as little as you like here. Drizzle with cranberry sauce (again, quantities are up to you). I used all of my sauce between three flatbreads. Top with small crumbles of the remaining goat cheese. Bake flatbreads in the oven at 350 degrees for about 8 minutes, until the cheese gets soft and the flatbreads are warm and a just little crispy on the bottoms. Garnish with fresh thyme or parsley.