• 1 x Pot of JD Seasonings BBQ Rub
• 1 x Pork loin joint, visible fat removed
• 1 x Tsp balsamic vinegar
• 1 x Tsp dark soy sauce
• 1 x Tbsp maple syrup
• 1 x Tbsp sweetener
• Mini tortillas/taco shells
• 100g Lettuce, shredded
• 60g Cucumber, sliced
• 50g Baby plum tomatoes, quartered
• 2 x Spring onions, sliced
• 60g Red Leicester, grated
• 400g Passata

STEP 1:
Place the pork in the slow cooker, then pour over the passata, sweetener, maple syrup, soy sauce, balsamic vinegar and BBQ rub and mix well.

STEP 2:
Cook on high for 4 hours or low for 8 hours.
Once done, shred the pork using two forks and mix well with the BBQ sauce until fully coated.

STEP 4:
Place the mini tortillas upside down over a grill and pop into the oven for 5 minutes to crisp and form taco shells, or you can use store-bought crunchy taco shells.

STEP 5:
Add the lettuce, cucumber and tomato to your taco shells. Top with the pulled pork, cheese and spring onion, and serve.

ENJOY!!!