Makes 10 tacos
To garnish: lime wedge, chilli jam and sour cream
Marinate pork shoulder in spice shot over night
Roast at 180c for 20 minutes uncovered
Add 100ml of water, cover with foil and roast at 150c fan for 2 hours
Pull apart the pork with two forks until it is all shredded
Mix together mango, sliced red onion, pepper, coriander and charred corn
Fill taco shells with iceberg lettuce, slaw mix and pulled pork - finish with chilli jam, sour cream and lime wedges