Combine paprika, garlic powder, onion powder, ground cumin, ground oregano and salt in a bowl. Rub the spice mix over the pork shoulder.

Heat a frypan over medium-high heat, then add some olive oil. Fry the pork shoulder on both sides for about 1-2 minutes, till browned. You may want to slice the pork shoulder into half if it's too thick.

Add chicken stock into the frypan, then cover and cook over low heat for 2 hours. Flip the pork shoulder every 30 minutes. Note: The chicken stock may not cover the pork shoulder entirely so you will need to flip the meat to ensure even cooking.

Monitor the pan to ensure the liquid doesn't dry up too quickly. After 2 hours, the liquid should have dried up and the pork shoulder should be very tender. Shred the pork shoulder using a fork.

Add barbecue sauce (adjust amount according to preference) to shredded pork and combine well.

In another frypan, fry tortilla wraps on both sides over medium heat till desired crispiness.

Meanwhile, combine Greek yoghurt, lime juice and honey to create the sauce.

Assemble the tacos by adding one serving of pulled pork, diced tomatoes and purple cabbage onto each tortilla wrap, then drizzle some yoghurt sauce over.