Tex-Mex Pulled Pork Tacos

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.