Pulled pork wraps with mango & avo salsa

This mouthwateringlytender, slow-cooked pork can also be used to make tacos and sarmies

Makes: 6-8

Ingredients:

10ml (2 tsp) cumin seeds

15ml (1 tbsp) paprika

10ml (2 tsp) hot chilli powder

15ml (1 tbsp) freshly ground pepper

15ml (1 tbsp) salt

1 pork shoulder, about 1.5kg

2 onions, diced

5ml (1 tsp) wholegrain mustard

30ml (2 tbsp) apple cider vinegar

30ml (2 tbsp) tomato ketchup

30ml (2 tbsp) Worcestershire sauce

500ml (2 cups) ginger beer plus extra if needed

Hot chilli sauce

Salsa:

2 large mangoes, peeled and diced

1 small red onion, finely chopped

2 avocados, peeled and chopped

1 handful of coriander, roughly chopped

Juice of 1 small lemon

Salt and pepper

To Serve:

6-8 pita breads or wraps

Method:

1) Place cumin seeds in a mortar and pestle and grind well. Add paprika, chilli powder, pepper and salt and mix together. Rub mixture all over the surface of the pork.

2) Place onion, mustard, vinegar, ketchup, Worcestershire sauce and ginger beer into a roasting tray and add pork. Cook in a preheated oven of 120ºC for about 6-7 hours. You may need to top up the liquid, adding extra ginger beer every couple of hours, until the pork is tender enough, so keep checking it.

3) Remove the pork from roasting tray, retaining the juices. Using two forks, shred the meat. It should fall apart easily; if not, you may need to cook it longer.

4) Cook the retained juices in a saucepan on medium heat till they are reduced and start to thicken slightly. At this point you can add a generous squeeze of hot chilli sauce and about 80ml (cup) extra ginger beer to add a little sweetness. Add the pork back to the reduced sauce and mix together.

5) For the salsa, combine the mango, onion and avocado in a bowl. Add the coriander and lemon juice, adding extra chilli sauce if desired. Season. Heat the wraps and top with pork. Finish off with with a spoonful of salsa and enjoy.