[Savvy Shortcuts] Cheesy Mexican Pulled Pork Burger

• Meanwhile, thinly slice radish into sticks. Drain sweetcorn. • When fries have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl. • SPICY! This spice blend is hot, use less if you're sensitive to heat! Return frying pan to medium-high heat with a drizzle of olive oil. • Cook pulled pork and Mexican Fiesta spice blend, stirring, until fragrant, 1-2 minutes. Add the water and cook until until combined and heated through, 1-2 minutes. • Sprinkle shredded Cheddar cheese over pork and cover with a lid so cheese melts 1-2 minutes.

TIP: Add a splash more water if the filling looks dry!

• While corn is cooking, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • To bowl with charred corn, add shredded cabbage mix, radish, smokey aioli and a drizzle of white wine vinegar. Toss to combine and season to taste.