Mexican Pulled Pork with Wedges, Guacamole & Sour Cream

Steps

1. Preheat oven to 220°C (or 200°C fan bake).
2. Prep potatoes. Spread in a single layer on 1-2 lined oven trays and toss with first measure of smoky Mexican spices and oil. Season with salt and pepper and roast for 25-30 minutes, until tender and golden. Turn once during cooking.
3. Prep carrot. Heat oil in a large fry-pan on medium-high heat. Cook carrot for 3-4 minutes, until soft. Add second measure of smoky Mexican spices and tomato paste and cook for about 30 seconds, until fragrant. Add pork and any liquid from bag, stock, chipotle sauce (if using) and salt. Bring to a simmer, cover with lid and cook on low-medium heat for about 8 minutes, until pork is hot through. Stir occasionally. Add a splash of water if sauce dries out.
4. Cut avocado in half lengthways and twist halves to separate. Remove stone using a spoon and scoop out flesh. In a small bowl, mash avocado with vinegar and season to taste with salt.
5. Prep lettuce and cucumber. Toss in a medium with vinegar and olive oil.
6. When pork is tender, pull apart using two forks and season to taste with salt and pepper.
7. Wedges with pork and salad. Top with guacamole, sour cream and a pinch of chilli flakes for adults.