Chipotle Pulled Pork Tacos with Charred Pineapple Salsa

Serves 8

Takes 9 hours

A real crowd pleaser with minimal effort as your slow cooker or oven will do the majority of the work for you. Smoky, spiced pulled pork in a soft, warm tortilla with a punchy salsa and salty, creamy feta really is a match made in heaven and is always popular amongst the hoards. A wonderful option if you are having a large gathering and is perfect for celebrating National Slow Cooking Month this January.

1. Set your slow cooker to low and place in the shoulder of pork. Add in the chipotle paste, ground coriander, brown sugar, salt, smoked paprika and stock. Pop a lid on and allow to slowly cook for 8 hours until tender and pulling apart. (You can do this the day before to get ahead and also use a big pot and place in the oven at 150C if you don’t have a slow cooker).
2. To make the salsa, set a griddle pan or skillet on a medium to high heat. Once smoking, carefully place a couple of slices of pineapple into the pan, cook for 4 minutes until the sugars in the fruit begin to caramelise and char then flip and do the same on the other side. Set aside and continue with the rest of the pineapple.
3. Once the pineapple has cooled, chop into 1cm chunks then combine all of the ingredients in a large bowl and mix well. Set aside to serve with the tacos later.
4. Transfer the pork from the slow cooker to a larger dish or baking tray, you should now be able to shred it easily with a couple of forks. Remove any excess fat or skin if you so wish and adjust the seasoning to your taste with a little salt and pepper if you feel it is needed.
5. Pour over a few spoonfuls of the cooking liquor and mix into the shredded meat, this will help keep everything lovely and juicy.
6. Pop the tortillas onto a hot hob ring for 5 seconds each side, remove and fold in half and place into a clean tea towel to keep warm. Do this with all of them.
7. Serve everything at the table, along with the chopped coriander, lime wedges, sliced spring onions and feta cheese for garnishes. Allow everyone to tuck in and build a taco to their individual taste. A proper feast for the eyes and belly, enjoy!

• 2kg boneless pork shoulder
• 180g chipotle paste
• 2 tsp ground coriander
• 2 tsp brown sugar
• 2 tsp salt
• 2 tsp smoked paprika
• 400ml chicken or veg stock
• 2 spring onions, finely sliced for garnish
• Feta cheese, for garnish
• Handful of coriander, roughly chopped
• Lime wedges
• 10 small tortillas, warmed through

For the Charred Pineapple Salsa:

• 1 whole pineapple, skin removed, cored and cut into disks
• 2 red chillies, finely diced
• 1 small red onion, finely diced
• 1 tsp ground coriander
• 1 tsp cumin seeds
• 2 tsp garlic granules
• 1 lime, zested and juiced
• Handful coriander, roughly chopped
• 1 tbsp olive oil