Jerk pork tacos with corn and pineapple salsa


Slow-cooked, tender pulled pork is served with a spicy salsa for a flavour-packed dinner.


For the jerk marinade

For the jerk pork

  • jerk marinade (see above), 2 tbsp reserved
  • 4 tbsp tomato purée
  • 1.5kg-2kg/3lb 5oz-4lb 8oz pork shoulder, skinless and boneless, slashed a few times with a sharp knife
  • 2 oranges, juice only
  • 2 tbsp very dark maple syrup
  • salt and freshly ground black pepper

For the pickled onion

For the jerk aïoli

For the salsa

To serve

  • 4x12cm/4½in corn tortillas, preferably blue
  • micro coriander sprigs
  • toasted peanuts, roughly chopped
  • lime wedges