Wade's Mexican-style pulled pork bap: Today

Ingredients

Serves: 4

• 170g shredded left over roast pork shoulder
• 2 tbsp dark brown sugar
• 130 ml shop bought tomato passata
• 2 tbsp sunflower oil
• 1 tsp ground cumin
• 1 tsp ground chilli powder
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 2 plum tomatoes, seeded and diced
• 1/3 cucumber, peeled and diced
• 1/2 red onion finely chopped
• 2 avocados
• 10g coriander leaves chopped
• 2 limes, juice and zest
• 1/2 red chilli, diced
• 1 clove garlic, chopped
• Butterhead lettuce leaves, separated
• 4 crispy burger baps or you want use bread toasted
• 100 ml sour cream

Method

1. Place the spices in a saucepan and toast over a medium heat to cook out the spices and release the oils, then add the brown sugar, oil and passata with a pinch of salt and freshly ground black pepper.
2. Bring to a simmer, then reduce heat to low and cook, occasionally stirring until thickened, about 4 or 5 mins. Add the shredded leftover pork and allow to heat right through.
3. Transfer to a bowl. Keep warm until needed. Place the tomato, cucumber, onion, chili and half the coriander in a bowl and toss with half the lime juice. Season and set aside
4. Roughly mash the avocado, garlic, remaining coriander and lime juice. Season with sea salt and freshly ground black pepper.
5. Spread avocado mixture on the base of the bap, then fill with lettuce, turkey mixture, and some tomato salsa. Finish with a spoonful of sour cream and place the top of the bap.
6. Serve with remaining tomato salsa.