Name: Pork tacos with tangy pineapple salsa
Total time: 3000 s
Yield: 4
Ingredients: 200 gram prepared pineapple; 100 gram pickled red onions; 644 gram pork shoulder steak; 1 teaspoon Cajun seasoning; 8 soft tortilla wrap; 1 iceberg lettuce; 300 millilitre soured cream; 1 pack coriander

Step 1

Finely chop the pineapple (200 g) and pickled red onion (100 g) and mix together to make a simple salsa.

Step 2

Sprinkle the M&S Cajun seasoning (2 g) evenly over the pork shoulder steaks (645 g) . Pan fry over a medium-high heat to get colour on each side. Cover and allow to simmer over a low heat for 1 hour. Shred with a fork once cooked.

Step 3

Gently toast the tortillas (8) in a dry frying pan and wrap in a clean cloth to keep warm.

Step 4

Serve the tacos with a generous heap of Cajun pulled pork, a spoonful of zingy salsa, a little fresh iceberg lettuce (1) and a dollop of sour cream (300 g) .

Step 5

Garnish with fresh coriander (1 pack) , if you like.

Pork tacos with tangy pineapple salsa

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