Pulled pork soft tacos with radish and bacon bits

Ingredients 1 tablespoon olive oil 1.8kg Coles boneless pork forequarter roast 410g can tomato puree 1/4 cup (55g) brown sugar 1 tablespoon ground cumin 1 tablespoon smoked paprika 1/4 cup (60ml) apple cider vinegar 1/2 cup (125ml) chicken stock 12 mini tortillas 2 cups (120g) shredded iceberg lettuce 1 avocado, halved, stone removed, peeled, thinly sliced 400g can red kidney beans, rinsed, drained 310g can corn kernels, rinsed, drained 200g Perino tomatoes, halved Coriander leaves, to serve Sour cream and bacon bits, to serve

Method Step 1 Heat oil in a large saucepan over high heat. Unwrap pork and cook, turning, for 10 mins or until golden. Step 2 Meanwhile, combine the tomato puree, sugar, cumin, paprika, vinegar and stock in a bowl. Season. Step 3 Add the tomato mixture to the pork and bring to a simmer. Reduce heat to low. Simmer, covered, for 2 hours or until pork is tender. Remove and discard rind from pork. Use two forks to coarsely shred the pork. Step 4 Warm tortillas following packet directions. Top tortillas with lettuce, avocado, pork, beans, corn, tomato and coriander. Serve with sour cream and bacon bits.

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