In short: A pork shoulder simmered for three hours with mild spices, pulled apart, then placed on a warm naan and blanketed in melted raclette. A yogurt sauce and pickled red onions balance this very indulgent street food sandwich.
📲 The video that inspired this recipe
Chef’s tip
This recipe mostly asks for patience, and patience has an advantage: it works while you do something else. For three hours the pork shoulder slowly confits in the oven, the house smells like Sunday, and the neighbors start finding excuses to ring your doorbell. In the end the meat falls apart with a fork, and that is when the raclette enters the scene.
The naan plays the role of the potato: it soaks up the juices and the cheese. Do not underestimate it, and above all do not serve it cold. A lukewarm naan under scorching raclette is like a concert where only the drummer showed up on time.
| Prep time | 25 min |
|---|---|
| Cook time | 3 h 10 |
| Total | 3 h 35 |
| Servings | 4 people (adjustable) |
| Difficulty | Easy (but long) |
Ingredients (for 4 people)
- 1 kg boneless pork shoulder
- 2 yellow onions
- 2 garlic cloves
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 tablespoon brown sugar
- 2 tablespoons olive oil
- 25 cl chicken broth
- 4 plain naans
- 300 g sliced raclette cheese
- 1 red onion
- 4 tablespoons cider vinegar
- 150 g Greek yogurt
- ½ lemon
- Salt and pepper
Preparation
- Preheat the oven to 160 °C (320 °F). Mix the paprika, cumin, brown sugar, one teaspoon of salt and some pepper, then rub it all over the pork shoulder.
- In an ovenproof Dutch oven, brown the meat for 5 minutes on each side in the olive oil, then add the sliced yellow onions and the crushed garlic.
- Pour in the broth, cover and bake for 3 hours, turning the meat halfway through; it should fall apart with a fork.
- While it cooks, slice the red onion and marinate it in the cider vinegar with a pinch of salt; mix the yogurt with the juice of the half lemon, salt and pepper.
- Take out the meat, shred it with two forks and mix it with 4 tablespoons of the reduced cooking juices.
- Warm each naan for 1 minute on each side in a very hot dry skillet.
- Melt the raclette in a raclette pan or under the oven broiler, top each naan with pulled meat, cover with cheese, then add the yogurt sauce and the pickled onions.
Chef’s tips
- Prepare the meat the day before: reheated in its juices, it is even better.
- Drain the pickled onions well before placing them on the cheese, otherwise the naan gets soggy.
- To save time, a pork shoulder cooked for 1 hour in a pressure cooker works too.
- Fold the naan in half when you take a bite and keep a napkin within reach: this is street food, not a white-glove dinner.
Variations
- Beef version: replace the pork with chuck roast, cooked for 3 h 30 with a little red wine in the broth.
- Chicken version: boneless chicken thighs, baked for 1 h 15, shred very well.
- Leftovers version: shred leftover pot-au-feu or braised roast and go straight to the naan step.
Which wine to serve?
The spiced meat and the cheese call for a supple, fruity red: a Mondeuse from Savoie or a Gamay from Valais served slightly chilled. If you prefer white, a Roussette de Savoie stands up well to the smoked paprika.
Frequently asked questions
Can you freeze the pulled meat?
Yes, in its juices and in portions, for up to 3 months. Thaw in the refrigerator and reheat over low heat before filling the naans.
Which cheese should you choose?
A classic raw-milk raclette, which melts and stretches well. A smoked raclette reinforces the barbecue side of the paprika.
Can you make your own naans?
Yes, a simple dough made with flour, yogurt and yeast, cooked in a skillet, works very well, but store-bought naans save the day with no shame.
Read also: The pulled pork raclette naan, to taste in Paris
