Pulled pork is not only a hit in New York the meat is braised until so tender that it falls apart when you pull it. The Alpine street food version is game meat filled in a piadina, a thin Italian flatbread. You can substitute a store-bought tortilla instead.
Ingredients
- 7 oz (200 g) white onions
- 1 carrot
- 3½ oz (100 g) celery root
- 3 cloves garlic
- 1 teaspoon juniper berries
- 1–2 dried chiles
- 2 lb 3 oz (1 kg) venison or wild boar leg or shoulder
- 3 tablespoons canola oil
- 5 sprigs thyme
- ½ cinnamon stick
- ¾ cup tomato sauce
- 2 tablespoons quince jelly
- 1 tablespoon all-purpose flour
- 13½ fl oz (400 ml) red wine
- freshly ground salt and pepper
For the Flatbread
- 4 cups all-purpose flour
- 2 teaspoons salt
- ½ cup lard or clarified butter, at room temperature
How to Make It
- For the pulled venison, peel and dice the onions, carrots, and celery root. Peel the garlic and chop with the juniper berries and chiles. Crush to a paste with a mortar and pestle along with 1 heaping teaspoon salt.
- Cube the venison meat into 1½–2 in (4–5 cm) pieces. Heat the canola oil in a large, heavy pot or roasting pan over high heat and sear the meat. Add the diced vegetables and sauté for 3 minutes then lightly salt. Add the thyme, cinnamon stick, spice paste, tomato sauce, and quince jelly. Sprinkle with flour and stir. Deglaze with a bit of red wine and reduce until all of the liquid has cooked off. Repeat twice then pour in the remaining red wine and 4 cups water. Braise for 3 hours, covered, over low heat until the meat starts to fall apart when stirred. If the sauce is too thick, add a bit more hot water.
- In the meantime, mix the flour and salt in a bowl then knead with the lard and ¾ cup warm water until smooth. Form the dough into a ball then wrap in plastic wrap. Cool for 2–3 hours.
- Divide the dough into 8 small balls and roll each out on a lightly floured surface until 1⁄16 in (2 mm). thick. Heat two frying pans and roast the piadine one at a time without oil for 2–3 minutes, turning once. Remove the thyme and cinnamon sticks from the pot and discard. Shred the meat with 2 forks and season with salt and pepper.
- Fill the warm piadine with pulled venison, roll together, and enjoy warm.