the Ingredients
Instructions
Smoky, spicy pork with refreshingly sweet pineapple on a bed of cabbage, coriander, and red onion, topped with caramelised lime and a quick chipotle mayo! What makes this recipe even better is that everything cooks in just 10 minutes on the barbecue.
- In a bowl, combine all the marinade ingredients. Add the pork to the bowl and toss to coat it evenly in the marinade.
- Prepare the barbecue for cooking using direct medium-high heat (230°C-260°C), and preheat as directed. See below for information on premium gas barbecue set up methods.Prepare the barbecue for cooking using direct medium-high heat (210°C-250°C), and preheat as directed. See below for information on Weber Q settings and set up methods.Prepare the charcoal barbecue for cooking using direct medium-high heat (230°C-260°C). See below for information on how to set up a Weber Kettle.Prepare your barbecue for cooking using direct medium-high heat (230°C-260°C).Prepare your barbecue for cooking using direct medium-high heat (230°C-260°C). See below for information on pellet barbecue settings and set up methods.
- While the barbecue is preheating, make the chipotle mayo by combining the chipotle chillies in adobo sauce with mayonnaise in a small bowl.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the pork and pineapple over direct medium-high heat, with the lid closed, for 6 to 8 minutes, turning once halfway through the cooking time, until they have caramelised grill marks and the pork is cooked through. Add the lime halves, cut side down, to the cooking grill and cook over direct medium-high heat for 2 minutes. Grill the tortillas over direct heat for 1 minute to warm through.Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the pork and pineapple over direct medium-high heat, with the lid closed, for 6 to 8 minutes, turning once halfway through the cooking time, until they have caramelised grill marks and the pork is cooked through. Add the lime halves, cut side down, to the cooking grill and cook over direct medium-high heat for 2 minutes. Grill the tortillas over direct heat for 1 minute to warm through.Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the pork and pineapple over direct medium-high heat (over the fire), with the lid closed, for 6 to 8 minutes, turning once halfway through the cooking time, until they have caramelised grill marks and the pork is cooked through. Add the lime halves, cut side down, to the cooking grill and cook over direct medium-high heat for 2 minutes. Grill the tortillas over direct heat for 1 minute to warm through.Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the pork and pineapple over direct medium-high heat, with the lid closed, for 6 to 8 minutes, turning once halfway through the cooking time, until they have caramelised grill marks and the pork is cooked through. Add the lime halves, cut side down, to the cooking grill and cook over direct medium-high heat for 2 minutes. Grill the tortillas over direct heat for 1 minute to warm through.Once your barbecue has preheated to the set temperature, brush the cooking grills clean with a wire brush. Grill the pork and pineapple over direct medium-high heat, with the lid closed, for 6 to 8 minutes, turning once halfway through the cooking time, until they have caramelised grill marks and the pork is cooked through. Add the lime halves, cut side down, to the cooking grill and cook over direct medium-high heat for 2 minutes. Grill the tortillas over direct heat for 1 minute to warm through.
- Leave the pork to rest for 5 minutes before slicing. Slice it across the grain into 1 cm strips. Roughly chop the grilled pineapple.
- Assemble the tacos by topping the tortillas with red cabbage, red onion, coriander, pork, and pineapple. Drizzle with the caramelised lime juice and chipotle mayonnaise.
