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
Recipe by Billy Law
Billy Law has been living his food dream since leaving Masterchef in 2011. A Table for Two is his food blog that feaures some of the most spectacular recipes from both Asian and Western cultures.
"Pressure cooking has always been very intimiating, with the hissing noise. Surprisingly the Breville Fast Slow Cooker is so quiet! Believe it or not, after 1.5 hours, the pork shoulder was literally falling off the bone tender!"