Pulled Pork and Chorizo Chilli Loaded Fries

Meanwhile, remove the pork shoulder from its 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, heat a large frying pan on medium-high heat (no oil). 

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins. 

Meanwhile, peel and grate the garlic (or use a garlic press).

Add the garlic and Mexican style spice mix to the pan and stir-fry for 30 secs.

Pour in the finely chopped tomatoes, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.

Bring back up to the boil, then reduce to a simmer. Cook until thickened, 6-7 mins.

Meanwhile, grate the cheese.

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.

Stir the pulled pork through your chorizo chilli. Cook until everything's piping hot, 2-3 mins.

Taste and season with salt and pepper if needed.