Pulled Pork wraps

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

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