How to Make Pulled Pork Wraps

Ingredients

• 1 small pork shoulder joint, about 1 kg/2 lb 4 oz, skin removed
• 1 tsp salt
• 2 tsp sweet paprika
• 2 tsp soft light brown sugar
• 1 tsp Dijon mustard
• 3½ fl oz (100 ml) reduced-salt chicken stock

• 8 crisp lettuce leaves
• 6 spring onions, chopped
• ¼ cucumber, chopped
• ¾ oz (20 g) fresh coriander leaves
• 1 mild red chilli, sliced
• 3 tbsp chilli dipping sauce
• ½ lime juice
• 4 multigrain tortillas

1. Preheat the oven to 220°C/425°F/Gas Mark 7. Line a roasting tin with a sheet of aluminium foil large enough to cover the pork. Place the pork in the tin, rub ½ teaspoon of the salt and 1 teaspoon of the paprika into the skin and cook in the preheated oven (without covering) for 30 minutes.
2. Reduce the oven temperature to 150°C/300°F/Gas Mark 2. Rub the remaining salt and paprika into the pork with the sugar and mustard. Pour in the stock and loosely cover with the foil. Cook for a further 3 hours, or until the pork is soft and a piece comes away from the joint easily when pulled with a fork.
3. Increase the oven temperature to 220°C/425°F/Gas Mark 7 and cook the pork for a further 20 minutes, until crisp on the outside. Remove from the oven and leave to rest, covered, for 30 minutes.
4. Pull the pork into pieces with two forks. Pour any cooking juices over the pulled pork and stir to combine. Weigh out 400 g/14 oz of the pork and use this to make the wraps.
5. Divide the pork, lettuce, spring onions, cucumber, coriander, chilli, chilli sauce and lime juice between the wraps. Serve immediately.