|2*400 g||cans of pineapple|
|1||onion — chopped|
|4||garlic — cloves, chopped|
|15 ml||chillies — powder|
|5 ml||cumin — seeds|
|15 ml||dried mixed herbs|
|salt and freshly ground black pepper|
|500 g||pork shoulder — cubed|
|250 ml||water — warm|
1. Combine 1 can pineapple, onion, garlic, chilli, cumin, mixed herbs, salt and pepper. Place in a blender and blitz until smooth. Place the meat in a bowl and pour the pineapple over to marinate for 1 hour.
2. Heat a pan over high heat. Add the oil and cook the pork in batches until browned and cooked through. Stir in the remaining can of pineapple.
3. Tortillas Mix the dry ingredients in a large bowl. Make a well in the centre and slowly add the oil and water. Mix all until dough forms. Turn out on a clean surface and knead until smooth. Divide dough into 10 even portions.
4. Roll out the dough into circles and cook for 2 minutes each side or until golden. Serve the tortilla with the pineapple pork.