Makes 4

4 Farrah’s White Snack Wraps
3 tablespoons light brown sugar
2 teaspoons paprika
1 teaspoon mustard powder
1/2 teaspoon ground cumin
Salt and freshly ground pepper
1 1.2kg to 1.5kg boneless pork shoulder, trimmed of excess fat
2 teaspoons vegetable oil
1/2 cup apple cider vinegar, plus more to taste
3 tablespoons tomato paste
Barbecue sauce to serve
Coleslaw – grated carrot, thinly sliced red and green cabbage, coriander (combined)

Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.

Heat the vegetable oil in a large fry pan; add the pork and cook, turning, until browned on all sides, for about 5 minutes. Remove the pork and transfer to a plate. Whisk 3/4 cup water into juices in the fry pan. Transfer the liquid to a slow cooker.

Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low for about 8 hours.

Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, or about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid. 

Serve the pulled pork with the Snack Wraps, crunchy coleslaw and BBQ sauce.

  • Leftover pulled pork tastes great in wraps the next day or in quesadillas with cheese!
  • See our Tip & Tricks page for step-by-step wrap folding techniques.