• 2kg boneless lean pork leg joint, fat trimmed
• 1 tbsp extra virgin olive oil
• 1 tsp salt
• 2 tsp black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp ground cumin
• 2 tsp paprika
• 2 tsp chilli powder
• 2 tsp dried Italian herbs (or dried oregano)
• 1 tsp red pepper flakes
• 1 onion, sliced
• Juice of 1 orange
• Juice of 1 lime
• 250ml reduced-salt chicken stock

Serving options:

• Tacos: Serve each portion in 1 small (around 40g) warm wholemeal tortilla with a black bean salsa. For 4 portions, make the salsa with 1 x 400g tin black beans (drained and rinsed), 200g defrosted frozen sweetcorn, 200g diced tomatoes, 1 small diced red onion, chopped coriander and the juice of 1 lime.
• Burrito bowl: Serve each portion over 125g cooked brown rice with the black bean salsa, shredded lettuce and a spoonful of 0% fat Greek yoghurt.

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Slow cooker