Ready in 10 minutes | Serves 2
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1. Empty the pork and juices from the sachet into a heavy-based saucepan with a tight-fitting lid, cover and cook over a medium heat for 5 minutes, then remove the lid and use two forks to pull the meat apart. Continue to cook, uncovered, for a further 5 minutes until the sauce has reduced completely and the meat is piping hot.
2. When the pork is almost ready, warm a frying pan over a high heat. Cook the tortillas in the frying pan one at a time for 10 seconds on each side. Fill each tortilla with ¼ of the pulled pork in a line down the middle, then top with 1 tbsp salsa and 25g grated cheddar. Fold up and serve immediately with lime wedges to squeeze over, if liked.
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