Slow Cooked Chilli Garlic Pork Tacos | Cholula

Ingredients

• 1 tbsp brown sugar
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dry oregano leaves
• 1 ½ tsp salt
• 1.3-1 1/2 kg boneless pork shoulder, cut into 3-inch chunks
• 2 tbsp (40 mL) oil
• 4 tbsp tomato paste
• 1 cup (250 mL) cola
• ⅓ cup ½ tbsp (90 mL) chili garlic
• 1 medium medium brown onion, thinly sliced
• bay leaves
• 1 cup crumbled feta cheese
• 1/3 cup (80 mL) thickened cream
• 16 (6-inch) corn or wheat tortillas, lightly charred
• 4 radishes thinly sliced
• 1 medium avocado peeled, pitted and thinly sliced
• lime wedges to serve