Pulled pork with Mexican almond mole sauce

Ingredients

• 1 tbsp vegetable oil
• 750g trimmed pork shoulder, cut into large chunks
• 1 tsp tomato purée
• 200ml hot chicken stock
• strips of zest and juice 1 orange
• 1 cinnamon stick
• 2 thyme sprigs
• 2 onions, cut into chunks
• 2 garlic clove
• 250g pack cherry tomato
• 2-3 tbsp vegetable oil
• 2 x 335g packs corn tortillas
• 50g flaked almond
• 50g raisin
• 2 tsp each ground coriander and cumin
• 1-2 tsp chipotle paste
• 25g plain chocolate, finely chopped
• 200g radish, trimmed and thinly sliced
• 2 avocado, chopped
• juice 2 limes
• bunch coriander, leaves only
• 1-2 green chillies, finely chopped

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