Cut the pork shoulder into 4 equal pieces and place in a large bowl. Add all ingredients except the carrot and beer. Using your hands rub the mix into the pork coating well. Cover the bowl and set aside to marinade in the fridge for at least 1 hour

Place the carrot in the base of the cooker, place the pork on top and pour over the beer

Select PRESSURE COOK and medium pressure. Set the timer for 90 minutes. Place lid on cooker and close the valve. Press START

Place the cucumber, salt and sugar in a bowl and mix well. Cover and refrigerate for 1 hour

Once cooking time is complete open the valve to release all the steam before opening the lid

Check pork, it should be soft when pierced with a knife. Transfer meat to a baking tray, pour and strain 500ml of the stock into a saucepan, then pour the remaining stock into the tray with the pork. Once the pork is cool enough to handle, pull the meat into large shreds and chunks, using two forks

To make the sauce, simmer the stock in saucepan on medium heat and reduce it down to 200ml. Add cornflour into water, mix well and pour into the stock. Keep stirring until thickens. Pour the sauce into a bowl and let cool

To assemble, place a mound of pulled pork in the centre of a tortilla, top with carrot and pickled cucumber, add sauces and sprinkle with peanuts. Wrap it up and serve