Mouth-watering soft shell tacos filled with delicious Heller's Pulled Pork and pickled pineapple.

Ingredients

360 g	Heller's Pulled Pork
8	Taco shells, soft
¾ cup	Corn kernels, rinsed
½	Pineapples, or small tin of pineapple chunks
¼	Finely sliced red onion
1	Lime
¼	Red cabbages, finely sliced
150 g	Sour cream
1 Tbsp	Chipotle peppers in Adobe sauce, (to taste)
2 handfuls	Chopped fresh coriander
1 handful	Mint leaves, chopped
1	Finely chopped spring onion

Directions

1. Peel, core and slice the pineapple into small batons then place into a bowl along with the red onion, coriander and mint. Squeeze over the lime, add a pinch of sea salt and toss them well together then set aside for at least 30mins.
2. Fold the roughly chopped chipotle peppers plus a little sauce from the can through the sour cream; be careful not to over fold it. Taste and add more chipotle peppers if you want it hotter. Chargrill corn till slightly blackened and in a small saucepan or microwave gently heat Hellers pulled pork thoroughly until hot. Keep covered ready for use.
3. Warm the tacos and start with spreading a spoonful of pulled pork along the centre of the taco. Top with red cabbage, corn and the pickled pineapple. Finish with a dollop of chipotle cream, coriander and spring onions.