Pulled Pork Tacos with Pickled Pineapple with Ata Rangi Crimson Pinot Noir — Neighbourhood Cellars

Ingredients

• 1.5 kg (3 lb 5 oz) pork neck
• 16 tacos
• 1 cup (250 ml) pineapple juice
• 1 cup (250 ml) barbecue sauce
• 3 tablespoons American mustard
• 1 onion, skin removed and quartered
• 2 teaspoons coriander seeds
• 1 tablespoon cumin seeds
• 2 tablespoons dried oregano
• 1 cinnamon stick
• 1 head of garlic, cloves peeled and lightly crushed
• 1 tablespoon sea salt
• 2 cups (500 ml) white vinegar
• ¾ cup (165 g) sugar
• 1½ tablespoons sea salt
• 3 cardamom pods, bruised
• 3 cups (225 g) shredded cabbage
• 2 tablespoons kewpie mayonnaise
• juice of 1 lime
• 2 tablespoons chopped chives
• 1 teaspoon sea salt