Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop them onto a large baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Remove the pork shoulder from the packaging. Place in an ovenproof dish along with the juices and cover loosely with foil.

Roast on the middle shelf for 20-25 mins.

Meanwhile, trim and thinly slice the spring onion. Trim and halve the cucumber (see ingredients for amount) widthways. 

Halve the remaining cucumber lengthways, then slice it lengthways into thin strips. Stack a handful of the slices at a time and slice them thinly again into matchsticks. 

Place the cucumber into a small bowl with the spring onion, rice vinegar, sugar and salt (see pantry for both amounts). Toss to combine and set aside.

In a medium bowl, combine half the mayo, coleslaw and sesame seeds. Set aside.

Once the pork is cooked, remove from the oven, then discard the foil and any cooking juices.

Use two forks to shred the pork as finely as you can. Return to the oven uncovered for 5 mins more. IMPORTANT: Ensure the pork is piping hot throughout.

Meanwhile, pop the tortillas (2 per person) onto a baking tray and into the oven to warm through, 1-2 mins.

Once the pulled pork is piping hot, mix through the hoisin sauce and honey (see pantry for amount). Taste and season with salt and pepper if needed.

When everything's hot, share the chips and tortillas between your plates. 

Spread the remaining mayo over the tortillas, then top with some hoisin pulled pork and pickled cucumber - as much as you'd like.

Pour the pickling liquid from the cucumber into the coleslaw and toss together. Serve with any remaining pickled cucumber alongside your tacos. TIP: Tacos are best enjoyed eaten by hand - get stuck in!

Enjoy!