We Cook! Mill’s Tavern Wood-Fired Flatbread with Pulled Pork, Queso Fresco & Cilantro-Lime Crème Fraîche

by Edward Bolus, executive chef, Mill’s Tavern

Wood-Fired Flatbread with Pulled Pork, Queso Fresco & Cilantro-Lime Crème Fraîche

(Makes 4 Flatbreads)

This smoky, savory flatbread features tender pulled pork, roasted corn, queso fresco, and creamy cilantro-lime crème fraîche—all layered on a crisp, wood-fired crust. It’s a satisfying, shareable dish ideal for entertaining or serving as a hearty starter.

 Where to Source:

Flatbreads can be house-made or store-bought from the bakery section. Queso fresco is available in most grocery stores near the Latin dairy products. Crème fraîche and fresh pork shoulder can be found in the dairy and meat departments, respectively. Cilantro, avocado, and lime should be firm and fresh for optimal flavor.

Prep Time: 25 minutes
Cook Time: 4–6 minutes (wood-fired oven)
Total Time: ~30–35 minutes

INGREDIENTS:

For the Flatbread Base:

• 4 x 6 oz. flatbreads (store-bought or house-made, par-baked)
• Olive oil, for brushing
  

For the Pulled Pork:

• 1½ lbs. pork shoulder, cooked and shredded (or use leftover BBQ pork)
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper, to taste
• ¼ cup BBQ sauce (optional, for smoky-sweet flavor)
  

For the Toppings:

• 1 cup queso fresco, crumbled
• 1 cup roasted corn kernels (fresh, frozen, or grilled and cut from cob)
• 1 ripe avocado, diced
• 1 large heirloom or vine-ripened tomato, diced
• Fresh cilantro leaves, for garnish
• 1 lime, cut into wedges
  

For the Cilantro-Lime Crème Fraîche:

• ½ cup crème fraîche
• 2 tbsp lime juice
• 1 tsp lime zest
• 2 tbsp chopped fresh cilantro
• Salt, to taste

INSTRUCTIONS:

Prepare the Pulled Pork:

• If using fresh pork, season with salt, pepper, smoked paprika, and cumin.
• Slow roast or braise until tender, then shred.
• Toss with BBQ sauce, if using, and keep warm.
  

Make the Cilantro-Lime Crème Fraîche:

• In a bowl, whisk together crème fraîche, lime juice, zest, cilantro, and a pinch of salt.
• Chill until ready to serve. Transfer to a squeeze bottle for plating.
  

Roast the Corn:

• Toss corn kernels with a small amount of olive oil.
• Char in a cast iron pan or under a broiler until lightly browned. Set aside to cool.
  

Assemble and Bake the Flatbreads:

• Preheat wood-fired oven to high heat (700–800°F).
• Brush flatbreads with olive oil.
• Evenly layer pulled pork on each flatbread.
• Top with roasted corn, diced tomato, and crumbled queso fresco.
• Bake for 3–4 minutes, or until crust is crisp and toppings are heated through.
  

Finish and Serve:

• Remove flatbreads from the oven.
• Top with diced avocado and drizzle with cilantro-lime crème fraîche.
• Garnish with fresh cilantro and serve with lime wedges on the side.

___

About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.