Richard Holden's Pulled Pork Tacos with Grilled Corn Salsa

Ingredients

• 2.25kg pork shoulder, boneless and skinless
• BBQ Rub (I used Angus & Oink Porky Whites)
• Bottle of cider
• Whiskey wood chips, soaked in water for 20 mins
• 1 bottle of good barbecue sauce (I used Sauce Shop Cherry Bourbon BBQ Sauce)
• 6 corn on the cobs, left in the husks and soaked in water for 30 minutes
• 5 large tomatoes
• 1 red onion, finely diced
• 3 spring onions, finely sliced
• 2 limes
• ½ packet fresh mint, picked and torn
• Salt and pepper
• Tortilla wraps
• Salad leaves