Need dinner on the table fast, but don’t want to compromise on flavour or fun? These pulled pork tacos are coming to the rescue. The tender meat tastes like it's been cooking for hours, but they're on the table in about 20 minutes – what a win!
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/ Serving 4 people
/ Serving 4 people
Tex-Mex spice blend(May be present Gluten)
pulled pork(May be present Soy)
mini flour tortillas(ContainsGluten, SoyMay be present Soy, Milk)
smokey aioli(ContainsEggMay be present Milk)
shredded Cheddar cheese(ContainsMilk)
rice wine vinegar
Drain the pineapple slices and roughly chop. Finely chop the garlic (or use a garlic press). Finely chop the cucumber. Thinly slice the tomato into half-moons. Shred the cos lettuce.
Heat a large frying pan over a medium-high heat. Add the pineapple and cook, turning occasionally, until browned and slightly charred, 3-4 minutes. Transfer to a bowl and set aside to cool slightly.
Wash the frying pan, then return to a medium-high heat with 2 tbs olive oil. Add the garlic, Tex-Mex spice blend and pulled pork and cook until fragrant and slightly crisp, 2 minutes. Season to taste with pepper.
Add the cucumber and rice wine vinegar to the bowl with the pineapple. Drizzle with olive oil and toss to coat. Season to taste with salt and pepper.
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
Bring everything to the table to serve. Build your tacos by spreading a layer of smokey aioli over a tortilla. Top with Mexican pulled pork, shredded Cheddar cheese, tomato slices, cos lettuce and pineapple salsa.