Chipotle BBQ Pulled Pork Tacos

Meanwhile, remove the pork shoulder from the packaging. Place in an ovenproof dish along with the juices and cover loosely with foil.

Roast on the middle shelf of your oven for 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.

While everything roasts, halve, peel and slice the red onion (see ingredients for amount) as thinly as you can.

Pop it into a small bowl with the red wine vinegar and sugar (see pantry for amount). Add a pinch of salt, toss to combine, then set aside.

Trim the baby gem, halve lengthways, then thinly slice. Pop into a medium bowl and set aside for later. 

Once cooked, remove the pork from the oven, reserving 1 tbsp of cooking juices per person. Discard the foil and any remaining cooking juices.

Use two forks to shred the pork as finely as you can, then stir through the chipotle paste (use less if you'd prefer things milder) and BBQ sauce. Season with salt and pepper.

When the chips are almost ready, pop the tortillas (2 per person) onto a baking tray and into the oven to warm through, 1-2 mins.

Meanwhile, add the baby leaf mix, soured cream and a drizzle of oil to the bowl of baby gem. Season with salt and pepper, then toss to coat. TIP: Don't add the leaves too early or they'll go soggy.