Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Toss the pork with the cumin and paprika, then set aside (you could do this the night before and keep in the pork in the fridge to get ahead). Heat the oven to 170C/fan 150C/gas 3. Put the seasoned pork, the onion, garlic, oregano, chillies, cola, most of the lime juice (about 3 limes) and the orange juice into a casserole with 500ml of water. Put a piece of baking paper over the pan, then cover with the lid and cook for 2 hours. Remove the lid and cook for 2 hours more. Transfer the pork to a baking dish and use two forks to shred the meat, onion and chillies. Squeeze the garlic cloves from their skins. Ladle in enough of the braising liquid to make it saucy but not soupy. Keep warm in a low oven.
Tip the red onions into a bowl with the remaining lime juice and a large pinch of salt. Scrunch the onions into the juice with your hands until they start to soften.
Heat a barbecue to high. Toss the corn cobs and spring onions with a little oil and some salt, then grill for 5-10 minutes or until really charred and softened. Chop the spring onions into 4cm pieces. Put the corn cobs on their ends on a board and use a sharp knife to cut downwards along their lengths, shaving off the charred kernels. Tip the kernels and spring onions into a large bowl with the avocados, red chillies, lime juice and some seasoning. Toss everything together to combine.
Grill the tortillas on the hot barbecue for 30 seconds on each side to toast and char slightly. Serve the pork in the tortillas topped with the pink pickled onions, the charred corn salsa, extra chopped red chillies and the coriander leaves, with some lime wedges on the side for squeezing over.