MOST EXCELLENT SOFT TACOS WITH BBQ PULLED PORK, SOUR CREAM, GUACAMOLE & PICO DE GALLO SALAD

INGREDIENTS PULLED PORK
1kg Pork shoulder joint
3 tbsp BBQ spice
7 squirts of liquid smoke
1 large bottle of coke
Water to top up if needed
1 jar of BBQ sauce, Newmans

PICO DE GALLO
1 onion fine diced
2 spring onions chopped
2 whole jalapenos fine diced
2 lrg toms de-seeded fine chopped
1 handful coriander fine chopped
1 lime squeezed
Seasoning

TACO TOPPINGS
6" flour tortillas
Sour cream
Guacamole
Grated mozzarella
Iceberg lettuce
6 slice spring onions
1 red chillie de-seeded & chopped

BBQ PULLED PORK
Take the pork shoulder, rub in the BBQ spices and place in a small deep roasting tin, spray with liquid smoke several times then pour in the coke, this should almost cover the pork, if not add more coke or some water to top up.  Cover with tin foil and pop in a pre heated oven for 3-4hrs.  You will want the pork to fall apart when you touch it with a fork.  Take off the fat and discard, then the remain coke stock should be reduce down enough to make a sticky sauce, with two forks and no effort pull the pork apart and mix into the sticky sauce.

PICO DE GALLO
Fine dice all the ingredients, add the lime juice and  mix well, season to taste, I like to chill this before I eat it, but it is not necessary.

GUACAMOLE
1 ripe avocado
1/2 red pepper fine diced
1 jalapeno chilli pepper fine diced
1 clove garlic fine grated
50-100ml double cream
Salt & white pepper

TO ASSEMBLE THE  SOFT TACOS
Warm the flour tortillas in a dry pan or griddle, fold in half, then open and cradle in the palm of your hand and fill with salad first then BBQ pork, cheese, pico de gallo and top off with sour cream, guacamole and chillies.