Pulled pork wraps

STEP BY STEP

Let's make something delicious.

1. 01

   Place the pork shoulder in an ovenproof dish with the barbecue sauce, ketchup, salt, pepper and beer. Roast at 180 °C for 30–40 minutes until the meat has formed a good crust. Cook for a further 3 hours at 100 °C until the meat can be pulled into shreds. After cooking losses, this yields approx. 900 g of cooked meat.

2. 02

   Remove the cooked pork shoulder from the sauce and set aside to cool. Keep the cooking liquid warm in a saucepan over a low heat until it thickens slightly.

3. 03

   Shred the cooled pork shoulder with two forks and add it to the warm sauce.

4. 04

   Wash the lettuce, tomatoes and cucumber and cut into bite-sized pieces. Divide between small bowls along with the sweetcorn, ready for filling the wraps.

5. 05

   Blend the basil, chervil and olive oil into a purée, then stir into the sour cream.

6. 06

   Warm the tortilla wrap in the oven for 1 minute at 150 °C. Fill with the herb sauce and the remaining ingredients, then roll up. Allow approx. 150 g of pulled pork per wrap.