Ingredients:-
Pulled Pork:-
1/4 cup brown sugar,
1 Tbsp salt,
1 Tbsp black pepper,
1 Tbsp cumin,
1 1/2 tsp smoked paprika,
3/4 tsp cayenne pepper,
1 cup chicken stock,
3/4 cup ketchup,
1/2 cup dark molasses,
2 Tbsp Worcestershire,
1 Tbsp mustard,
2.3 kg – 2.8 kg pork shoulder,
1 onion, halved,
Wraps:-
6-8 Flatbread/Wraps,
2 cups crispy onions, I purchased these from the supermarket, or you may have a recipe of your own,
1 1/2 cups coleslaw,
Pulled Pork:-
In a large bowl, combine and whisk together the brown sugar, salt, pepper, cumin, paprika, and the cayenne pepper, set aside. In a second bowl, combine and whisk together the chicken stock, ketchup, molasses, worcestershire and mustard.
Place pork shoulder in slow cooker followed by halved onion. Add dried spices followed by wet ingredient mixture. Cover and cook with Slow Cooker on low for 8 hours.
Remove pork shoulder and shred with two forks.
Coleslaw Dressing:-
1/2 cup mayonnaise,
1 Tbsp mustard,
1 Tbsp apple cider vinegar,
1 tsp onion powder,
1/2 tsp sea salt,
Coleslaw:-
5 cups green cabbage, finely shredded,
2 cups red/purple cabbage, finely shredded,
1 cup carrots, finely shredded,
METHOD
Mix together dressing ingredients and set aside.
To prepare cabbage, cut the head of cabbage in half and cut off the centre core. To shred the cabbage and carrots you can thinly slice them with a knife or better use a cheese grater or food processor.
Combine the veggies in a large mixing bowl. Pour the dressing over the slaw and toss to fully combine.
Cover and refrigerate 1 to 2 hours to let the flavours meld together, before serving.
To assemble wraps
Layer Flatbread/Wraps with pulled pork, coleslaw and crispy onions, making sure to leave a 1/2-inch border all the way around. Starting from one end, roll, and slice in half. Serve immediately with sauce.