Pulled pork tacos with pineapple salsa

family friendly family meals pineapple pulled pork salsa sharing meals tacos

N/A

Serves 6 (or 4 adults and 4 children)

Source

Ingredients

1½kg boneless pork shoulder, rind removed and cut into 6 chunks

2 garlic cloves , crushed

2 tbsp tomato purée

1 tbsp chipotle paste

1 orange , juiced

2 limes , juiced

432g can pineapple , juice only (save the chunks for the salsa, below)

2 tsp dried oregano

2 tsp smoked paprika

1 tsp ground cumin

1 tsp ground coriander

grating of fresh nutmeg

432g can pineapple , drained

½ red onion , finely chopped

handful of coriander , chopped

1 lime , juiced

1 red chilli , chopped (optional)

8-10 taco shells or wraps

½ red cabbage , finely shredded

1 avocado , sliced

100ml soured cream (optional)

Method

Put the pork in a large, lidded ovenproof dish with the remaining ingredients and mix well to coat. If you can, chill and marinate overnight.

Heat the oven to 140C/120C fan/gas 1. Put the lid on the dish and cook on the middle shelf for 4 hrs. Check after 2 hrs and spoon over the juices. Check the meat is tender by pulling it apart with two forks. If it resists, cook for 1-2 hrs more.

Mix the ingredients for the salsa in a bowl and warm the tacos. Shred the pork and remove any fat or sinew. Serve with the cabbage, avocado, soured cream and salsa.