Sear meat in a hot pan. Don't bother cooking it all the way through

Next, pour in some water, just enough to cover the bottom of the pan. Add, onions, garlic, peppercorns, bay leaves and coarse salt

Cover tightly with a lid and cook for 3-4 hours on your lowest setting. Check every 15 min or so and add more liquid if it has evaporated. Turn meat halfway through

In another pan, caramelize the brown sugar. Next, add pureed persimmons

When it has reduced a bit, add balsamic vinegar and tomato paste. Take off heat

Shred the meat with two forks. Add it to the persimmon sauce. Fish out the bay leaves and peppercorns. Crash the cooked garlic and onions

To assemble: add a tablespoon of cooking liquid into each pita. Toast in a dry pan. Then, fill with a small handful of arugula, drizzle with balsamic vinegar and fill with shredded pork