La Banderita Al Pastor – Adobo Pork & Caramelised Onion, Pineapple Salsa | Justine Schofield Recipe

Ingredients

• 12 x La Banderita Taquito corn tortillas or flour Street Tacos (or 6″ flour tortillas also)
• 2kg piece of pork scotch (neck), placed in freezer for 1 hour to firm up
• 1/2 bunch of coriander, roots and stems roughly chopped
• 4 cloves garlic, chopped
• 1 small ripe pineapple (about 1kg), peeled
• 2 tbs. of chopped chipotle chilli in adobo (including sauce)
• 1 tbs. ground coriander
• 1 tbs. sweet smoked paprika
• 1 tbs. white vinegar
• 1 tbs. olive oil
• 1 white onion, finely chopped
• Salt