1.5kg piece of pork neck
750ml bottle of barbecue sauce
water to cover
diced avocado pear
Pre-heat the slow cooker for 20 minutes. Add the pork and barbecue sauce and add enough water to come halfway up the dish. Cover and cook on high for 8-10 hours.
Remove the meat from the sauce and shred it, using two forks. Add enough sauce from the slow cooker to moisten the meat. Wrap the meat in a flour tortilla with lettuce, tomato, avocado, cheese and sour cream.
* The meat is also delicious served in fresh bread rolls or with mashed potato.