• 1.5-2kg boneless pork shoulder, fat trimmed
• Mexican spice blend
• 1 pineapple, peeled and cored, cut into rings
• 175ml pineapple juice
• 24 corn tortillas, warmed
• 1 onion, diced
• 25g coriander, chopped
• lime wedges, to serve
Step 1
To install the Ninja Woodfire grill plate, position it flat on top of the heating element, then gently press down until it sits in place.
Step 2
Liberally season the pork all over with a Mexican spice blend. Place it, along with the pineapple rings, on the grill grate, then close the lid.
Step 3
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top, then close the lid. Turn the dial to SMOKER, set the temperature to 120°C and the time to 4 hrs. Select START/STOP to begin cooking (pre-heating isn’t needed). Set an external timer to 15 mins.
Step 4
After 15 mins, open the lid, remove the pineapple, then set aside. Close the lid to continue cooking the pork. Allow the pineapple to cool before chopping it into small pieces.
Step 5
Cooking is complete when an instant-read thermometer reads 85-95°C. Once cooked, turn the unit off, leave the lid closed, and let pork rest for 45 mins to 1 hr. Alternatively, remove the pork from the grill, wrap it in foil and leave to rest for at 45 mins to 1 hr. When ready, shred the pork and toss it with pineapple juice in a large bowl.
Step 6
To serve, top each tortilla with a little pork, some pineapple, onions and coriander, then drizzle over some lime juice.