Hoisin Pulled Pork Tacos

Remove the slow cooked pork from the packaging. Place in an ovenproof dish along with the juices and cover loosely with foil.

Roast on the middle shelf for 20-25 mins.

Meanwhile, trim and thinly slice the spring onion. Trim and halve the cucumber (see ingredients for amount) widthways. 

Halve the cucumber lengthways, then slice it lengthways into thin strips. Stack a handful of the slices at a time and slice them thinly again into matchsticks. 

Place the cucumber into a small bowl with the spring onion, rice vinegar, sugar and salt for the pickle (see pantry for both amounts). Toss to combine and set aside.

In a medium bowl, combine half the mayo with the coleslaw mix and sesame seeds. Set aside.

Once the pork is cooked, remove from the oven, then discard the foil and any cooking juices.

Use two forks to shred the pork as finely as you can. Return to the oven uncovered for 5 mins more. IMPORTANT: Ensure the pork is piping hot throughout.

Meanwhile, pop the tortillas (2 per person) onto a baking tray and into the oven to warm through, 1-2 mins.

Once the pulled pork is piping hot, mix through the hoisin sauce and honey (see pantry for amount). Taste and season with salt and pepper if needed.