A Crackle & Pop pulled Pork and Maple Syrup Wrap
by Adrian Brittain-Limb
- 1kg boned pork shoulder
- 200ml (⅓ pint) cola
- 8 flour tortillas, warmed
For the marinade
- 2 red chillies, roughly chopped
- 3 garlic cloves, crushed
- 2 tbsp Fairtrade soft dark brown sugar
- 4 tbsp maple syrup
- 3cm (1¼”) ginger, chopped
- 1 tbsp Dijon mustard
- handful thyme sprigs, leaves picked
- 2 tbsp rapeseed oil
Time is the secret to this delicious pulled-pork wrap. The five hours in the oven makes the meat tender and succulent and lets the maple and mustard marinade work its magic.
- Score the skin of the pork, leaving 5mm (¼”) gaps. Pat dry with kitchen paper and transfer to a roasting tin.
- For the marinade, whizz the chillies, garlic, sugar, maple syrup, ginger, mustard, thyme, oil and seasoning until smooth. Coat the pork with the marinade. Cover and chill for 2 hours, or overnight, if possible. Remove from the fridge 30 minutes before cooking.
- Preheat the oven to gas 7, 220°C, fan 200°C. Season the pork. Cook for 20 minutes, then pour in the cola around the meat, cover with foil, and reduce the temperature to gas 1, 140°C, fan 120°C. Roast for 5 hours, basting occasionally with the meat juices.
- Remove the foil and turn up the heat to gas 7, 220°C, fan 200°C. Cook for 20 minutes; remove from the oven and leave to rest, covered, for 20 minutes.
- Meanwhile, make a gravy. Pour the meat juices into a pan. Skim the fat from the surface, and then boil for 5 minutes, until thickened slightly. Transfer to a serving jug.
- Using 2 forks, shred the pork onto a serving plate and drizzle over a little of the gravy. Serve with warm tortillas, the remaining gravy and some sweet cabbage slaw, if you like.