Al Pastor Sosatie Tacos: Chipotle-Apricot Pork Skewers with Pineapple (South African x Mexican)

Method

1. Grate the garlic finely into a bowl and add the chipotle powder, curry powder, cumin, oregano, apricot jam, vinegar, oil and salt. Whisk until the jam has dissolved. No cooking needed.

   Add in this stepGarlic cloves 2Chipotle chilli powder ¾ tspCurry powder 1 tspGround cumin ½ tspDried oregano ½ tspApricot jam 2 tbspCider vinegar 2 tbspVegetable oil 1½ tbspSalt ¾ tsp

2. Cut the pork into 2.5 cm pieces, add to the marinade and toss well. Cover and refrigerate for at least 2 h (overnight is fine).

   Add in this stepPork shoulder (collar), 2.5 cm pieces 300 g

3. Cut the red onion and pineapple into pieces about the size of the meat. Thread pork, pineapple and onion alternately onto soaked wooden or metal skewers to make 4 skewers. Discard any marinade left in the bowl.

   Add in this stepFresh pineapple, 2.5 cm pieces 160 gRed onion 100 g

4. Grill over medium-hot coals (charcoal (medium heat)) for 10 min, turning every 2–3 minutes, until lightly charred at the edges and the juices run clear with no pink when you cut a piece open (70 °C in the centre). Caramelised pineapple is the taste of al pastor.

   charcoal (medium heat)

5. Take the meat off, then warm the tortillas on the grill over charcoal (medium heat) for 1 min per side, until soft and lightly charred. Wrap them in a clean tea towel so they don't dry out.

   Add in this stepCorn tortillas (15 cm) 4

   charcoal (medium heat)

6. Slide the meat, pineapple and onion off the skewers and roughly chop them together on a board. Stack two tortillas, pile on the filling, scatter with chopped coriander, squeeze over lime and eat straight away.

   Add in this stepFresh coriander 10 gLime 1