Hoisin Pulled Pork Tacos

While the chips cook, 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 25-30 mins.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Roast the garlic parcel on a baking tray until soft, 10-12 mins. Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Meanwhile, trim and thinly slice the spring onion. Thinly slice the radishes.

Place the radishes into a small bowl with the spring onion, rice vinegar and sugar for the pickle (see pantry for both amounts). Add a pinch of salt, mix together and set aside.

In a medium bowl, combine half the mayo with the coleslaw mix and mashed garlic. 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. IMPORTANT: Ensure the pork is piping hot throughout.

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

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