• Thinly slice onion. Slice cucumber into thin sticks. • In a medium bowl, combine deluxe slaw mix, the white wine vinegar and garlic aioli. TIP: Tossing the slaw at the beginning will help the cabbage soften slightly when you're ready to serve up.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring, until softened, 2-3 minutes. • Add garlic paste and cook until fragrant, 1 minute.

• Add pulled pork, All-American spice blend and the water to pan. Cook, pulling apart gently with two forks, until warmed through, 2-3 minutes. • Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.

• Season the slaw to taste. • Build your tacos by adding a helping of creamy slaw to the base of each tortilla. Top with pulled pork, cucumber and pickled jalapeños (if using). • Serve drizzled with mild chipotle sauce.