Pulled pork souvlaki flatbreads with slaw

Ingredients

1.8kg pork shoulder joint

8 garlic cloves, crushed

2 tbsp dried oregano

3 lemons, 1 zested, all juiced

2 tbsp olive oil​

1 tsp fine salt

1 tsp freshly ground black pepper

To serve

3 tbsp vegetable oil

2 tsp caster sugar

2 tbsp white wine vinegar

¾ white cabbage (about 550g), finely shredded

2 eating apples, peeled, cored and thinly sliced

6 spring onions, thinly sliced​

8 flatbreads, tortilla wraps or pittas

tzatziki, houmous, sliced red onion and tomato, to serve (optional)

Method

1 Remove and discard the rind from the pork joint, along with any thick layer of fat below it. Roughly cut the meat into about 8 chunks. Mix together the garlic, oregano, lemon zest, juice of 2 lemons, olive oil, and the fine salt and freshly ground black pepper. Coat the pork with the marinade in a food bag or container. Chill overnight, or for up to 24 hrs.

2 Transfer the pork and marinade to the slow-cooker. Cook on low for 6 hrs (or on high for 3 hrs) until the meat pulls apart easily.

3 Meanwhile, make the slaw. Mix the remaining lemon juice with the vegetable oil, sugar and vinegar in a large mixing bowl. Add the cabbage, apple and spring onions and toss well.

4 To serve, use tongs to lift the meat from the juices onto a serving plate. Warm the flatbreads or wraps and fll with pulled pork and the crunchy slaw, along with dips and salad, if you like. The pork and slaw will keep in the fridge for up to 3 days.

Make ahead: Marinate the meat overnight to boost the flavour, then put in the slow-cooker in the morning.

Clever swap: Serve with rice instead of wraps: to serve 6, stir 450g cooked rice through the pork juices, then serve with the pork and slaw.