Mojo Pork Tacos

• 1 cup Salt
• 1 cup Sugar
• 2 lemon myrtle leaves
• 1 lemon rind
• 1 orange rind
• 1 lime rind
• 3 cloves garlic
• 1 Chilli minced
• 1 tbs Black pepper
• 1 tsp Fennel seeds

• ½ cup Coriander chopped
• 2 Lemon juice
• 2 Orange juice
• 3 Lime juice
• ½ cup Mint chopped
• 2 Garlic minced
• 1 tsp Cumin
• 1 Chilli minced
• ½ cup Olive oil

• 1 pineapple kept whole but skin removed
• 1 Garlic minced
• 1 Chili minced
• 1 capcicum diced
• 1 Red onion diced
• 2 Avocado diced
• ½ cup mint leaves
• 4 Tomato diced
• 24 soft corn tortillas

• CURE (optional)
  In a bowl mix all ingredients together to create a spice mix, add pork belly and massage spice mix into your pork until it’s completely covered then transfer pork to the fridge and cure for 12 hours.

  Once your porks cured remove it from the fridge and wash it under cold water to remove curing mix.

• Mojo Marinade
  To marinate pork mix coriander, lemon, orange, lime juice, mint, garlic, cumin, chilli and olive oil in a bowl, pour over your cured pork belly then place it back in the fridge for another 12 hours.

• BBQ
  Before cooking preheat your BBQ for at least 30 minutes until it’s on a medium heat

  Then on your sexy preheated BBQ add your pork belly and cook for approximately 50-60 minutes, constantly turning every 5 minutes and moving to create an even caramelized crust.

  You know your porks ready when it begins to flake and fall apart, once it’s at this stage take your pork off the bbq, wrap it in foil and then a damp clean tea towel and let it rest for 30 minutes before carving.

  To make my epic salsa place the whole pineapple on the bbq and cook for 20 minutes constantly moving until caramelised on all sides and soft, then dice into 1cm cubes.

  To make salsa mix pineapple, garlic, chili, capcicum, onion, avocado, mint and tomato togeather and season with salt and pepper.

  To serve carve your meat, heat your tortillas and serve aside of your epic salsa …

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