Turn your oven onto 130C Fan.
Prepare your rub my mixing all the ingredients together in a bowl (if your pork shoulder is larger you might like to increase the amount of rub). Press the rub into the pork shoulder all over.
Place the pork shoulder (skin side up) in a large casserole dish with a lid and pour in your cider.
Pop the lid on and place in your preheated oven for around 5 hours. (You can leave it for longer if you wish but I always find 5 hours is perfect).
Check your pulled pork as you go to ensure there is still plenty of the cider in the dish.
Place all your sauce ingredients into a large saucepan and bring to a simmer over a medium heat for about 5 minutes. The sauce should have a little kick and tang to it! (You can add extra Tobasco if you want it hotter!)
Once the pork is done, remove it from oven and remove from the dish onto a plate. Loosely cover it with foil for about 20 minutes to let the meat rest.
Next, cut all the fat off and discard. Using two forks shred the pork. It should easily fall apart.
Serve up in your wrap alongside your slaw and spinach leaves. Enjoy!