Pulled Pork Wraps with Salsa and Chipotle Crema

Steps

1. Bring a small pot of salted water to the boil.
2. To serve, lay lettuce leaves out and evenly fill with pulled pork. Top with salsa, drizzle over chipotle cream and sprinkle with coriander. Squeeze over a wedge of lime and serve any extra salsa on the side.
3. Thinly slice brown onion and mince garlic.
4. Heat oil in a large fry-pan on medium heat. Cook onion with a pinch of salt for 4-5 minutes, stirring often, until soft and starting to caramelise. Add garlic, pork spice mix and chilli flakes (if using) and cook for 30 seconds, until fragrant.
5. Add pulled pork to pan and cook for 3-4 minutes, breaking up with a spoon into bite-sized pieces.
6. Add water/stock, stir through pork and bring to a simmer then remove from heat.
7. While pork is cooking, cook corn in pot of boiling water for 1-2 minutes. Drain, rinse under cold water and leave to drain well.
8. Rinse and drain black beans, shaking off any excess water; dice tomato and capsicum 1cm; finely dice red onion; finely chop both measures of coriander (set aside measure for serving).
9. Whisk lime juice, mustard and honey together in a large bowl. Add all prepared salsa ingredients to bowl with dressing. Toss well to combine and season to taste.
10. Separate lettuce leaves until you have 8 leaves for wraps. Cut lime into wedges.