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 (1/4in) 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 stout 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.
1.8kg (3 1/2lb) boned pork shoulder
200ml (1/3pt) stout
flour tortillas, warmed
For the marinade
2 red chillies, roughly chopped
3 garlic cloves, crushed
2 tbsp soft dark brown sugar
4 tbsp maple syrup
3cm (1 1/4in) ginger, chopped
1 tbsp Dijon mustard
handful thyme sprigs, leaves picked
2 tbsp light olive oil