Fish pie mac ’n’ cheese
Combine fish pie with mac 'n' cheese to make this crowd-pleasing dinner. The dish freezes well, so you can make ahead if you like for busy weeknights
Pulled pork tacos with pineapple salsa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 (or 4 adults and 4 children)
Skip to ingredients
- 1½kg boneless porkshoulder, rind removed and cut into 6 chunks
- 2 garlic clovescrushed
- 2 tbsp tomato purée
- 1 tbsp chipotle paste
- 1 orangejuiced
- 2 limesjuiced
- 432g can pineapplejuice only (save the chunks for the salsa, below)
- 2 tsp dried oregano
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- grating of fresh nutmeg
For the pineapple salsa
- 432g can pineappledrained
- ½ red onionfinely chopped
- handful of corianderchopped
- 1 limejuiced
- 1 red chillichopped (optional)
To serve
- 8-10 taco shellsor wraps
- ½ red cabbagefinely shredded
- 1 avocadosliced
- 100ml soured cream(optional)
Nutrition: Per serving (6)
- kcal537
- fat32g
- saturates10g
- carbs25g
- sugars12g
- fibre5g
- protein35g
- salt0.4g
Method
step 1
Put the pork in a large, lidded ovenproof dish with the remaining ingredients and mix well to coat. If you can, chill and marinate overnight.
step 2
Heat the oven to 140C/120C fan/gas 1. Put the lid on the dish and cook on the middle shelf for 4 hrs. Check after 2 hrs and spoon over the juices. Check the meat is tender by pulling it apart with two forks. If it resists, cook for 1-2 hrs more.
step 3
Mix the ingredients for the salsa in a bowl and warm the tacos. Shred the pork and remove any fat or sinew. Serve with the cabbage, avocado, soured cream and salsa.
