Tacos with Pulled Pork and Grilled Pineapple

Pulled pork
- Rub the pork with the paprika, the oregano and the salt.
- Place on an oven tray. Add the cider to the tray, cover with parchment paper and tin foil and place into the oven for 2½ hours on low heat.
- Remove the foil and parchment and continue to cook for a further 30-40 minutes or until very tender.
- Remove the pork from the oven, cover with cling film and allow to rest for 10-15 minutes. Shred the pork.
Coriander-mint salsa
- Finely chop the coriander, the mint leaves and the jalapeño pepper.
- Add vinegar, salt, cumin and olive oil. Grate the garlic on a zester, add to the salsa and stir well.
Before serving
- Slice the pineapple and grill.
- Cook the corncobs and cut of the corn.
- Slice the cabbage in thin strips.
- Smash the avocados with a fork.
- Heat the tortillas.
- First, put some cabbage on the tortillas, then the pulled pork. Garnish with avocado and salsa. Serve with a lime wedge and grilled pineapple.

Viva Mexico! This recipe uses with pork and grilled pineapple, and is inspired by the Mexico City original called 'tacos al pastor', which is a fusion of Mexican, Caribbean, and Middle Eastern flavours.