1.5kg/3lb 5oz pork shoulder
2 tbsp low FODMAP chipotle sauce
For the fresh tomato salsa
6 tomatoes, chopped
1 tbsp lime juice (about ½ lime)
small handful chopped fresh cilantro
1 tbsp garlic infused oil
1 tsp olive oil
6 gluten free wraps or tortilla
1 fresh iceberg lettuce, sliced thinly
2 carrots, peeled and grated
1 cucumber, finely sliced
Season the pork shoulder with salt. Place the pork shoulder into a slow cooker and cook on low for 8-10 hours.
Meanwhile, for the fresh tomato salsa, mix all of the ingredients together in a bowl and season, to taste, with salt, freshly ground black pepper and more lime juice.
To serve, remove the skin and fat from the pork shoulder and shred the meat with two forks. Place the meat into a bowl.
Mix the chipotle sauce with two tablespoons of the cooking liquid and pour the mixture over the pork. Mix until the pork is coated in the sauce.
To serve, arrange the pork on a serving plate and spoon the salsa into separate bowls.
Warm the gluten free tortillas according to packet instructions and serve alongside with the salad.
Recipe adapted from: Good Food