DIY Pork Burritos with Pineapple Salsa
Serves 4-6, Prep 20 mins, Cook 14 mins
1 tblsp olive oil 1 red onion, finely chopped 2 tsps taco spice mix 2 x 250g packets slow cooked, shredded barbecue pulled pork 1/ cup chipotle barbecue sauce 3 ½ cup water 8 x 20cm flour tortillas Coleslaw, jalapenos and sour cream, to serve
½ fresh pineapple (800g), peeled, finely chopped ¼ cup finely chopped fresh coriander 1 tblsp lime juice Lime halves, to garnish
1 To make salsa, combine pineapple, coriander and juice in a bowl. Mix well. Garnish with lime halves.
2 Heat oil in a large saucepan over a medium heat. Add onion. Cook, stirring occasionally, until soft. Add spice mix. Cook, stirring for 30 seconds. Add pork and combined sauce and water. Cook, stirring, for about 2 to 3 minutes, or until sauce is boiling and mixture is hot. Remove. 3 Meanwhile, cook tortillas, one at a time, in a medium, non-stick frying pan over medium to high heat for about 1 minute on each side, or until lightly toasted. 4 Serve tortillas with pork, pineapple salsa, coleslaw, jalapenos and sour cream.
TIP You can replace pork with shredded roasted chicken for a different flavour, and coleslaw can be replaced with shredded lettuce and thinly sliced green spring onions.