Tabasco sauce or your favourite hot sauce to taste
12 x 6 inch wheat tortillas
2 heads sweetcorn
1 avocado, diced
12 cherry tomatoes, quartered
3 radishes, sliced finely
2 limes, wedged
Pre-heat your oven to 180 degrees and pre-heat a grill or BBQ to medium heat.
Cut your roast pork into inch long strips then place in a mixing bowl.
Mix together the BBQ sauce, Worcestershire sauce, mustard and hot sauce together and then mix with the pork meat, coating well. Season to taste.
Remove your husks from the sweetcorn and spray with a touch of olive oil. Place on the grill and cook, turning every couple of minutes until the corn is slightly charred on the outside and golden in colour. Remove from the heat.
Cut the corn kernels of the husk and place in a bowl. Mix with the avocado, tomato and radish and lightly dress with olive oil and season to taste.
Place the pork in the oven on a tray with some baking paper and cook for 10-12 minutes. Stir the pork a couple of times to glaze all the meat well.
Heat the tortillas and then serve with the glazed pork meat and your corn mix. Squeeze lime over the top and garnish with coriander.