Pulled Pork wraps

13 February 2020

Easy Pulled Pork Wraps – Serves 8-10 portions


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.

• Perfect served hot or assembled cold for a lunchbox.
• If freezing, mix the sauce through the cooked pork meat and portion into the required size.
• The pulled pork is also excellent as a filling for a quesadilla, baked potato or sandwich.
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.

• Perfect served hot or assembled cold for a lunchbox.
• If freezing, mix the sauce through the cooked pork meat and portion into the required size.
• The pulled pork is also excellent as a filling for a quesadilla, baked potato or sandwich.

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