Pulled Pork Tacos with Pineapple Salsa

Ingredients · per serving

• 1 medium Lime
• 6 small Corn tortillas
• to taste Black pepper
• 1 tbsp Sunflower oil
• ½ tsp Caster sugar
• 250 g Pork shoulder steak
• 1 tbsp Red wine vinegar
• 1 tsp Ground cumin
• 4 tbsp Orange juice
• 1 small bunch Fresh coriander
• ½ medium Red onion
• to taste Salt
• 1 tsp Light brown sugar
• 150 g Pineapple chunks
• 2 tsp Smoked paprika
• 1 tsp Garlic powder
• ½ small Red chili

Instructions

1. Slice the pork shoulder steak against the grain into 1cm strips, then cube. Toss with the smoked paprika, cumin, garlic powder, salt, pepper and brown sugar.
2. Pickle the red onion: slice thinly, toss with the red wine vinegar, sugar and pinch of salt. Set aside.
3. Make the salsa: dice the pineapple small. Mix with chopped red chili (or chili flakes), chopped coriander, lime juice, a pinch of salt. Taste.
4. Heat the oil in a wide pan over high heat. Add the pork in a single layer. Don't move for 90 seconds — let it crust. Then stir-fry 4 minutes until deeply browned on all sides and just cooked through.
5. In the last minute, add the orange juice. It'll bubble and reduce to a glaze.
6. Warm the tortillas in a dry pan, 30 seconds per side, stack and wrap in a tea towel.
7. Build: warm tortilla, spoonful of pork, generous spoon of pineapple salsa, pickled red onion, scatter coriander, lime wedge. Fold, eat over a plate — they drip.

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