SLOW-COOKED PULLED PORK WRAPS WITH APPLE SALSA

Serves 6

For the pork

1.5kg (3lb 5oz) shoulder of pork

75g (2¾oz) muscovado sugar

2tsp smoked paprika

1tsp dried oregano

2tsp mustard powder

2 cloves of garlic, crushed

1tsp freshly ground black pepper

200ml (7fl oz) apple juice

3tbsp tomato ketchup

For the salsa

3 small crisp apples, such as Cox or Braeburn, diced

25g (1oz) chopped fresh coriander

½ a red onion, finely diced

Zest and juice of 1 lime

1tbsp sweet chilli sauce

1tbsp olive oil

Salt and freshly ground black pepper

Flour tortillas, to serve

Place the pork in a large glass dish. Sprinkle the sugar, paprika, oregano, mustard, garlic and pepper over it. Turn to coat the meat in the mixture, rubbing it in well with your hands. Cover and leave to infuse for a few hours or overnight.

Preheat the oven to 160°C/fan 140°C/gas 3. Place the meat in a roasting tin with the apple juice and cover tightly with foil. Cook for 3½-4 hours, or until it is so tender that you can shred it with a fork.

Remove from the tin and rest for 15 minutes. Leave the oven on low. Place the roasting tin on the hob and stir in the tomato ketchup, adding a little boiling water if necessary, to make a thick and delicious sauce. Skim off any excess fat and transfer to a jug.

To make the salsa, put the apples, coriander and red onion in a bowl and mix with the lime zest and juice, sweet chilli sauce and olive oil. Season to taste. Warm the tortillas in the oven then serve topped with shredded pork, salsa and sauce.