Teriyaki 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 for 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.

While everything's in the oven, halve the lime.

Halve, peel and slice the red onion as thinly as you can (see ingredients for amount).

In a small bowl, combine the sliced onion, juice from half the lime and the sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

Grate the cheese.

In a medium bowl, combine the sriracha and half the mayo. Season with salt and pepper.

Add the coleslaw mix and toss until evenly coated. Set aside. 

Once cooked, remove the pork 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 teriyaki sauce and a squeeze of lime through the pork. Taste and season with salt and pepper if needed. 

Pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.