Rayburn Pulled Pork Wraps

• 1.5kg (3Ibs 5oz) shoulder of pork
• 2 onions, thickly sliced
• 3-4 long sprigs of fresh rosemary
• Salt and black pepper

For the Sauce:

• 3 heaped tbsp mango chutney
• 1 tbsp oyster sauce
• 1 tbsp tomato ketchup
• 3 tbsp pork sediment (from roasting tin)
• ½tsp hot chilli sauce
• 1 lettuce
• 8 wraps

If the meat is tied up remove the string. Put the onion slices on the base of the half size AGA roasting tin and insert the rosemary into the pork joint. Place the pork on the onions. Score the skin. Season.

2, 3 and 4 oven AGA: Place the tin into the centre of the roasting oven and cook for 30 minutes.

Remove the pork from the oven and cover with foil. Transfer to the simmering oven and leave to cook for all day or overnight, 10-14 hours. Combine all the sauce ingredients and heat together. Wash and shred the lettuce.

Use two forks to pull the meat apart and divide between the wraps. Moisten with the sauce and cover with the lettuce. Roll up the wraps and serve at once.

Return the crackling to the roasting oven to become crisp and serve it separately in bite size pieces.

Rayburn cooking: Cook at 150°C (300°F), gas mark 2, covered with foil for 5-6 hours.

Conventional cooking: Cook at 220°C (425°F), fan oven 200°C for 30 minutes then turn the oven to 120°C (250°F), fan oven 100°C and cook for a further 6 hours.

Tip: I put the pork into the AGA in the morning and leave it to cook all day, with no attention, ready to serve the moment I get home. Also if you like more sauce with your wrap then double the quantity stated.