Mexican Pulled Pork Muffin

• 6-8 Tip Top^® English Muffins
• Crushed Avocado
• 2 Avocados
• ½ lime (juiced)
• 1 large pinch of sea salt
• 20g of chopped coriander

Mexican pork

• 1kg pork shoulder
• 100g Chipotle paste/powder
• 150ml Orange juice
• 200g Black beans- drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 2 tablespoons sugar

Tomato salsa

• 6 tomatoes 5mm diced
• 1 small red onion finely diced
• 6 leaves chopped Coriander
• 6 leaves Italian parsley
• 1 lime (juiced)
• 1 large pinch of sea salt
• ½ cup of salty feta (to serve)

1. You will need to start this recipe the day before by marinating the pork. Mix the orange juice with the chipotle, oregano, salt and sugar to make marinade. Rest the pork in the marinade for a minimum of 1hr but preferably overnight.

2. Roast pork in marinade covered with foil at 140c for 4hrs, basting throughout. Rest pork for 20 minutes then pull meat using a forks and stir through black beans.

3. To make crushed avocado - combine all ingredients and mix.

4. To make tomato salsa combine all chopped ingredients, adding herbs last so as not to bruise them

5. To Serve: Toast the English muffin then on the base spread a large spoonful of crushed avocado, pile on the pulled pork, tomato salsa and crumble on the salty feta