Pork & Pineapple Tacos
Recipes · Dinner · Recipe, Typed Supps
The pineapple is not a garnish — its enzymes tenderise the pork while it marinates.
Allergens and patterns
Contains sulphites. Fits: Gluten-free.
Ingredients
- sliced thin (700g) Pork Shoulder — Sliced thin and grilled hard so the edges char, which is the closest a home kitchen gets to a vertical spit.
- 1/2, in slices (300g) Pineapple — Bromelain in the pineapple breaks down protein — an hour is plenty, and much longer turns the pork to mush.
- 12 small (240g) Corn Tortillas — Doubled up, which is how they are served, because one tortilla will not hold this.
- 2 tsp (8g) Smoked Paprika — Standing in for dried guajillo chillies, and doing most of the same job.
- 1, diced fine (120g) White Onion — Raw, on top, with the coriander. This is the standard finish and it is not optional.
- a large handful (15g) Coriander — By the handful, chopped, with the onion.
- 2, in wedges (40g) Lime — Squeezed over at the table.
- 1 1/2 tbsp (20g) Vinegar — In the marinade, giving the acidity that the paprika and pineapple cannot.
Nutrition per serving
- Calories: 450.3 kcal
- Protein: 49.8g
- Carbohydrate: 35.3g
- of which sugars: 10.9g
- Fat: 9.2g
- of which saturated: 2.7g
- Fibre: 5.8g
- Sodium: 327.7mg
Method
- Blend half the pineapple with the paprika, vinegar, garlic and salt, and marinate the sliced pork for an hour.
- Grill the pork hard and fast until charred at the edges, then chop it small.
- Grill the remaining pineapple slices and dice them.
- Warm the tortillas, double them up, and top with pork, pineapple, raw onion, coriander and lime.
Nutrients it supplies
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