Preheat oven to 160°C / 140°C fan-forced. Heat oil in a large flameproof casserole dish over medium-high heat. Add the pork and cook 3-4 minutes each side, until golden brown. Transfer to a plate.

Reduce heat to medium and add onion and garlic, cook for 5 minutes or until softened. Stir in spices and cook for a further minute. Pour in passata and stir to combine. Return pork to casserole dish, fat side down and spoon sauce over top. Cover with lid and transfer to the oven for 3-3 ½ hours or until meat is tender and shreds easily. Remove from oven and roughly shred pork using two forks.

Increase oven temperature to 200°C / 180°C fan-forced. Arrange taco shells standing up in a rectangular baking dish. Bake 5 minutes or until golden. Fill each taco shell with pulled pork, avocado, tomatoes and top with Perfect Mexican Cheese.

Bake for a further 10 minutes or until cheese has melted. Serve immediately, sprinkled with coriander.