Sort ingredients
johndjones3
QR Code
Listen
Pdf
Serves 4
Preheat the oven to 200°C, gas mark 6, and cook the pork shoulder according to pack instructions. Meanwhile, in a large bowl, mix the onion with the vinegar; season and set aside. Cut the pineapple into wedges, removing the core, then tip into a separate bowl, sprinkle over the sugar, chilli and cinnamon and toss together.
Set a large frying pan over a high heat. Fry the pineapple wedges for around 2 minutes on each side, until charred and glazed all over. Transfer to a chopping board. When cool enough to handle, cut the pineapple into small pieces, around 1.5cm. Tip into the bowl with the red onion, scraping any sticky bits and juices from the board into the bowl, then stir in the coriander and toss together; season.
When the pork is cooked, carefully shred it into chunks. Heat the tortillas according to pack instructions, then top with the pork and the pineapple salsa and let everyone tuck in.