Pulled Pork Tacos
By Georgia Hearn

Steps

1. Preheat the oven to 150 degrees. Start by mixing the vinegar, garlic, tomato purée, oregano, cumin and chilli flakes in a bowl with a big pinch of salt.

2. Next rub the marinade all over the pork joint and place in a large roasting tray. Add the cider to the roasting tray, cover with a lid or tin foil and leave to slow cook for 5 hours, till tender and falling apart.

3. Prep your sides in the last half hour of the pork cooking. Fry the sweetcorn in butter till crispy, make the guacamole and warm the tortillas.

4. Once the pork is cooked, shred with two forks.

5. Serve hot with the tortillas, corn, guacamole and pickled red onions.