Pulled Pork Tacos With Smoky Pineapple Salsa
These pulled pork tacos are an explosion of Mexican-inspired flavours. Smoky pineapple salsa adds a tangy sweetness that cuts through the rich pork.
Ingredients
- 1 tbs sweet paprika
- 1 tbs garlic powder
- 1 tsp dried oregano
- 1 tbs smoked paprika
- 2 tbs tomato paste
- 1/3 cup maple syrup
- 2 tbs onion powder
- 2 tsp cracked black pepper
- 2 tbs organic apple cider vinegar
- 2 tsp sea salt flakes
- 1/4 cup firmly packed brown sugar
- 3/4 cup smoky bourbon
- 1/2 cup pineapple juice
- 1kg boneless pork shoulder roast, netting and skin removed (netting and skin removed)
Smoky Pineapple Salsa:
- 320g 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 (plus extra wedges to serve)
- 1/2 cup smoked cheese, grated (to serve)
Method
- 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.
- 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.
- 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.
- 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.
- 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.
