Preparation time is 20minutes
Cook time is 5hours
Total time is 5hours 20minutes
Serve is for 4 people
Estimated cost per serve is 12.83 dollar
Difficulty level: 3 out of 4
23 Ingredients
Number of servings
4
Smoky Pineapple Salsa
- 320grams mix a mato mini tomatoes, roughly chopped
- 1 avocado, finely chopped
- 1/2 bunch coriander, leaves picked
- 1/2 pineapple, core removed, peeled
- 1 brown onion, halved
- 12 soft tortillas
- 1 lime wedges
- 1/2 cup smoked cheese, grated (to serve)
- 1 lime juiced
- 1tablespoons sweet paprika
- 1tablespoons garlic powder
- 1teaspoons dried oregano
- 1tablespoons smoked paprika
- 2tablespoons tomato paste
- 1/3 cup Canadian maple syrup
- 2tablespoons onion powder
- 2teaspoons cracked black pepper
- 2tablespoons organic apple cider vinegar
- 2teaspoons sea salt flakes
- 1/4 cup firmly packed brown sugar
- 3/4 cup smoky bourbon
- 1/2 cup pineapple juice
- 1kilograms boneless pork shoulder roast, netting and skin removed (netting and skin removed)
Nutrition per serving
5700kJ
Protein
64.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These pulled pork tacos are an explosion of Mexican-inspired flavours. Smoky pineapple salsa adds a tangy sweetness that cuts through the rich pork.
Method
Step 1 of 5
Coat pork in tomato paste. Place sugar, powders, paprikas and oregano in a bowl. Add sea salt and cracked pepper, mixing to combine. Scatter spice mix over pork to coat, then refrigerate for 30 minutes.
Step 2 of 5
Transfer pork to a slow cooker. Add bourbon, syrup and juice. Cover and cook on low for 8 + hours, preferably overnight. Alternatively, cook on high for 5 hours or until tender and pulls apart easily. Pour vinegar into slow cooker, then pull meat apart with two forks. Keep covered on warm setting until required.
Step 3 of 5
To make the smoky pineapple salsa, heat a chargrill pan or barbecue over high heat. Grill pineapple and onion, turning halfway and brushing with pork cooking liquid (or oil), and cook for 20 minutes or until charred.
Step 4 of 5
Remove pineapple and onion from grill. Cool, then finely chop and place in a large bowl. Add coriander, tomato, avocado and lime juice. Season to taste.
Step 5 of 5
Lightly brush wraps with pork cooking liquid and grill for 2 minutes or until char marks form. Wrap around a glass or place inside a taco holder to form taco shapes (they will hold this shape as they cool). Place spoonfuls of pork into tacos, top with salsa and cheese, then serve with extra lime wedges.
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