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    Pulled pork & pineapple tacos

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    Pulled pork & pineapple tacos

    • Preparation time: 15 minutes
    • Cooking time: 3 hours 35 minutes
    • Total time: 3 hours 50 minutes

    Serves: 10-12

    Ingredients

    1.7kg No.1 Free Range Hampshire Pork Boneless Shoulder Roast
    1 tbsp olive oil
    1 extra large pineapple, peeled, cored and cut into 3 lengthways
    1 onion, quartered
    4 tsp Gran Luchito Chipotle Chilli Paste
    28g pack Cooks’ Ingredients Coriander
    500ml pack Heston from Waitrose Chicken Stock
    ½ red chilli, deseeded and very finely chopped
    2 limes, 1 tbsp juice, plus wedges to serve
    2 x 300g packs soft taco wraps, warmed
    1 iceberg lettuce, finely shredded
    300ml tub soured cream

    Method

    1. Preheat the oven to 230°C, gas mark 9. Rub the pork with the oil and a generous amount of seasoning, place into a large roasting tin and roast for 20 minutes until golden.

    2. Meanwhile, juice 1 piece of the pineapple in the blender jug on setting 7. Remove the juicer and attach the blender to the base. Place 1 more piece of pineapple, cut into large pieces, into the blender with the onion, chipotle paste and coriander stalks.  Use the pulse function to make a loose paste.

    3. Remove the meat from the oven, then tip the stock into the tray and pour the pineapple mixture over the top of the meat. Cover with a layer of foil and return to the oven. Reduce the temperature to 170°C, gas mark 3 and cook for 3 hours 15 minutes, turning and basting with the juices halfway through, until tender and there is no pink meat.  

    4. Meanwhile, chop the remaining cored pineapple into 0.5cm cubes, then mix with the finely chopped coriander leaves, red chilli, the lime juice and seasoning. Cover and chill. Shred the pork in the tin with 2 forks, tossing with any cooking juices and discarding any string. Serve the meat piled onto the warm tacos with shredded lettuce, soured cream and the pineapple salsa, with lime wedges on the side to squeeze over.

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