Ingredients
- 1.5kg pork shoulder
- 1 400g tin chopped tomatoes
- 1 tsp English mustard
- 2 tbsp worcester sauce
- 2 tbsp clear honey
- 2 tbsp sweet chilli sauce
- cornflour
- Salt
- Ground black pepper
- 8-10 wholemeal, mulitseed or plain wraps
- 300g lettuce or green leaves
- 300g baby tomatoes
- mayonnaise (optional)
Method
- Add the tin of tomatoes, mustard, worcester sauce, clear honey and sweet chilli sauce to the slow cooker dish and stir mixture.
- Remove the fat and skin from the pork shoulder.
- Cut the meat into 3 chunks, season with a little salt and black pepper and place on top of tomato mixture.
- Stir to ensure the meat is covered with the sauce, then cover with the slow cooker lid.
- Turn the slow cooker onto low and cook for around 8 hours. Don’t worry if its longer.
- Once the pork is cooked, remove the lid and lift the pork out onto a board.
- Pull it apart into pieces using two forks
- Liquidise the tomato sauce, transfer to a saucepan and thicken with cornflour. You are looking for a consistency similar to tomato ketchup.
- Chop lettuce and baby tomatoes.
- Heat the wraps according to the packet instructions, then place onto a plate.
- Spread a thin layer of mayonnaise on the wrap (optional).
- Place some lettuce and tomato on the centre of the wrap, top with some pulled pork and a drizzle of warm sauce.
- Fold the top and bottom edges of the wrap in, then fold the sides over the filling. Cut the wrap in half.