Mexican-Style Pulled Pork, Charred Corn & Feta Carnitas

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your lime[s] in half, then peel and finely chop (or grate) your garlic

Combine the grated garlic, your ground cumin, dried oregano and chicken stock mix in a bowl, then add a squeeze of the lime juice, half your chipotle paste (you'll use the rest later!) and a pinch of sugar and mix everything together – this is your carnitas seasoning

Transfer your BBQ pulled pork to an oven-proof dish draining away half of the juices, then pour over the carnitas seasoning

Cover with tin foil and put the dish in the oven for an initial 30 min

Chop your tomato[es] finely

Slice half your red chilli[es] into rounds and finely chop the remaining

Trim, then slice your spring onion[s] finely

Add your chopped tomato, chopped chilli (can't handle the heat? Go easy!) and sliced spring onion to a small bowl with the juice of the remaining lime and mix everything together – this is your salsa con jugo

Combine your mayo with the remaining chipotle paste (not a fan of spice? Just add a little!) and a splash of the salsa con jugo liquid in a small bowl – this is your chipotle mayo

After an initial 30 min, remove the dish with the pulled pork from the oven and discard the tin foil

Pull the pork apart using two forks and mix everything through the carnitas seasoning

Return the dish to the oven for 5-6 min further or until the sauce has been absorbed and the pork has started to crisp a little – this is your pulled pork carnitas

Meanwhile, drain your sweetcorn

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the drained sweetcorn and cook for 8-9 min or until charred – this is your charred corn

When the pork is almost ready, add your tortillas to a baking tray (or two!) and put them in the oven for 2-3 min or until they're warmed through