Shredded Pork Tacos

Feeds 4 Ready in 45 minutes plus cooling

4 mini white or wheat tortilla wraps
300 g leftover shredded roast pork
1 cup lettuce, shredded
1 red chili, deseeded and sliced
1 tbsp chopped coriander
2 tbsp sour cream

For the pickles on the tacos
1/2 watermelon
150 g caster sugar
200 ml white wine vinegar
1 1/2 tsp chili flakes
1 tbsp black peppercorns
1 tsp ground ginger

1. Start with the pickles. Peel the hard green skin from the melon, then remove most of the red flesh, leaving a thin layer of rind (the flesh is great blended into a smoothie. Cut into 1-2 cm cubes. You'll need around 500 g.
2. Put 500 ml water in a pan with the sugar, vinegar, chlil flakes, peppercorns, ginger and seasoning. Bring to a boil, then add the watermelon rind. 
3. Bring back to a boil for one minute and turn off the heat. Allow the rind to cool in the liquid for 30 minutes before transferring it to sterilized jars. Top up with pickling liquid before sealing the jars shut. You'll have about 1 kg. It keeps in the fridge for up to a month.
4.To make the tacos, stuff the wraps with pork and lettuce, then top with pickles, chili slices, coriander and a drizzle of sour cream to serve.