Pulled Pork Wrap | Now You Can Cook with Calor

Pork Rub: 1 tbsp paprika 2 tbsp brown sugar 1 tbsp garlic powder 1 tbsp celery salt 1 tbsp dry mustard 1 tbsp onion powder 1 tbsp cumin 1 tbsp coriander seeds

Tomato salsa: 500g diced onions 300g diced chorizo 2 large peppers 100g garlic chopped 100g tomato paste 500g tin of chopped tomatoes 1 tsp chilli flakes 1 tsp smoked paprika 2 tsp cholula hot sauce

Cooking pork shoulder 220 degrees for 30 mins 160 degrees for 4-5 hours Tin foil off 220 degrees for 15mins