Pulled Pork Tacos

• 1.5kg pork shoulder (skin and fat removed)
• Salt
• 1/2 cup chicken stock
• 1 tbsp cumin
• 1 tbsp oregano
• 2 tsp dried coriander
• ½ tsp chilli powder
• 1 bay leaf

To serve:

• Helga's Mini White Wraps
• 1 red onion
• 1 pickled red onion
• 2 avocados (cubed)
• Sour cream
• Fresh coriander

1. Prepare the pork shoulder by cutting away the skin and any visible fat, then cutting it into four large pieces. Rub the pork with salt generously, then place it on the bottom of the slow cooker.
2. Mix together the chicken stock, cumin, oregano, dried coriander and chilli powder. Pour over the pork, then add bay leaf. Mix, cover with a lid and cook on HIGH for 6 hours or on LOW for 8-10 hours. By the end of the cooking time the pork should be easily pulled away by a fork.
3. Once your pork is fully cooked, remove it from the slow cooker to a plate or cutting board and use two forks to shred the pork.
4. Assemble tacos by spreading sour cream on the Mini White Wrap, then place a portion of warmed pulled pork, a few slices of red onion, pickled onion, avocado, and coriander on top.