Chipotle Pork and Grilled Pineapple Tacos

Instructions

• In a bowl combine all the marinade ingredients. Add the pork to the dish and toss to coat the pork in the marinade.
• Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).

  Related Grill Skills

  Direct Heat on a Premium Gas Barbecue
• Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).

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  Direct Heat on a Weber Q
• Prepare the charcoal barbecue for direct cooking over medium-high heat (210°C-250°C).

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  57cm Kettle Charcoal Barbecue Setup – Direct Cooking
• Prepare your barbecue for direct cooking over medium-high heat (210°C-250°C). If you are using a Weber Pulse, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 290°C.
  Prepare your barbecue for direct cooking over medium-high heat. If you are using a Weber SmokeFire, set the temperature to 270°C and preheat.
• While the barbecue is preheating, make the chipotle mayo by combining the chipotle chillies in adobo sauce and mayonnaise in a small bowl.
• 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 grill over direct medium-high heat for 2 minutes. Grill the tortillas over direct heat for 1 minute to warm through.
  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 grill over direct medium-high heat for 2 minutes. Grill the tortillas over direct heat for 1 minute to warm through.
  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 grill 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, brush the cooking grills clean with a wire brush. If you are using a Weber Pulse: turn the control knob(s) to one notch greater than medium (240°C-260°C). 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 grill 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 (SmokeFire: 270°C), 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 grill 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 across the grain into 1cm strips. Roughly chop the grilled pineapple.
• Assemble the tacos by topping the tortillas with red cabbage, red onion, coriander, pork and pineapple. Top with a drizzle of caramelised lime and the chipotle mayonnaise.