Pulled Pork Roti Wrap | Marion's Kitchen

Preheat your oven to 140°C (280°F). Place the pork shoulder in a roasting tin lined with baking paper. Rub the fragrant spice mix from the BBQ Pulled Pork Kit all over your pork. Now scoop out 2 tablespoons of the Sticky Chilli BBQ Sauce and rub that over the pork too (save the rest of the sauce for later). Pour in enough water to reach 2cm up the side of the pork (the extra liquid keeps your pork juicy and createsa sauce at the end). Cover the pork with baking paper and then enclose the entire tin with foil. Slow roast for 3 hours or until fork tender, then remove from oven.

Transfer the pork to a large bowl or tray. Use forks to pull the pork apart. Mix through the rest of the BBQ sauce and drizzle over some of the pan juices. Season with salt to taste.

If you’re using up the leftover pulled pork the following day, you may want to drizzle the meat with a little water, then heat in the oven or microwave until warmed through and soft and tender again.

To make a quick carrot pickle, mix together all of the ingredients in a small bowl until well combined.

In a dry frying pan, toast the wraps for 2 minutes on both sides until slightly golden in colour – you don’t want them to get too crispy otherwise you won’t be able to fold it up! Divide the pulled pork between the wraps, placing into the centre of each round. Add lettuce, carrot pickle, chilli and coriander, plus a little extra chilli sauce or sweet chilli, if desired. Fold up bottom, then either side to enclose the filling. Serve warm.