Sticky maple and mustard pulled pork wraps recipe

Name: Sticky maple and mustard pulled pork wraps
Yield: Serves 6, with leftover meat
Ingredients: 1.8kg (3 1/2lb) boned pork shoulder; 200ml (1/3pt) stout (such as Guinness); flour tortillas, warmed; 2 red chillies, roughly chopped; 3 garlic cloves, crushed; 2 tbsp soft dark brown sugar; 4 tbsp maple syrup; 3cm ginger, chopped; 1 tbsp Dijon mustard; handful thyme sprigs, leaves picked; 2 tbsp light olive oil

Time is the secret to this delicious pulled pork wrap. Marinating the meat first in a sticky maple and mustard mix allows the flavours to develop, before it is cooked low and slow for five hours in dark, aromatic beer for perfectly tender and succulent meat. What's more, you get a rich, flavour-packed beer gravy to drizzle over at the end, too.

See method

Serves 6, with leftover meat
20 mins preparation, 320 mins cooking, plus marinating
445 calories / serving

Healthy

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Tesco Pork Shoulder Steaks 700G
£4.50 Save 25% Clubcard Price
(£6.43/kg)
Offer valid for delivery from 07/10/2026 until 27/10/2026
1.8kg (3 1/2lb) boned pork shoulder
£6.15
£8.79/kg
Dragon Stout 284ml
200ml (1/3pt) stout (such as Guinness)
£2.00
£7.04/litre
Old El Paso Regular Super Soft Flour Tortillas Wraps 8Pk 326G
£1.50 Clubcard Price
(£4.60/kg)
Offer valid for delivery from 29/09/2026 until 26/10/2026
flour tortillas, warmed
£1.85
£5.68/kg
Tesco Red Chillies 60G
Aldi Price Match
2 red chillies, roughly chopped
£0.51
£8.50/kg
Tesco Garlic 4 Pack
Aldi Price Match
3 garlic cloves, crushed
£0.87
£0.22/each
Tesco Dark Brown Soft Sugar 500g
2 tbsp soft dark brown sugar
£2.00
£4.00/kg
Tesco Finest Grade A Amber Maple Syrup 330G
4 tbsp maple syrup
£6.85
£20.76/kg
Tesco Root Ginger Loose
3cm ginger, chopped
£0.56
£5.60/kg
Tesco Dijon Mustard 185G
Aldi Price Match
1 tbsp Dijon mustard
£0.45
£2.43/kg
Tesco Fresh Cut Thyme 20G
Aldi Price Match
handful thyme sprigs, leaves picked
£0.50
£25.00/kg
Tesco Light In Colour Olive Oil 500Ml
2 tbsp light olive oil
£5.75
£11.50/litre

Method

Score the skin of the pork, leaving 5mm 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.