Soft Tacos with Pulled Pork

To make the tacos, using a round cookie cutter, cut the Mission Mexican Flour Tortillas into small rounds (one tortilla should yield 6 x 5 cm rounds) and set aside.

Lay the pork flat on a chopping board and using a sharp knife remove the skin from the top in one piece. Season and roast the skin separately to create delicious crackling to serve with the tacos or as a snack.

Place the spices in a pestle and mortar and grind to a powder. Mix with the oil and then rub over the pork and allow to marinade 1-2 hours. Pre heat the oven gas 3.

Place the pork in a roasting tin and add the hot chicken stock, cover with foil and cook slowly until the pork is tender and falls apart, about 2  1/2 to 3 hrs. Allow to cool a little.

Using 2 forks shred the cooled pork and use to top soft warmed tacos and serve with your favorite toppings i.e., little gem lettuce, spring onions, cherry toms, lime wedges, soured cream and Mission Mexican Mango Salsa.