Mexican Pulled Pork Tacos

Heat a large frying pan over a medium-high heat. Add the pineapple and cook, turning occasionally, until browned and slightly charred, 3-4 minutes. Set aside in a bowl to cool slightly.

SPICY! This is a mild spice blend, but if you or the kids are extra sensitive to heat, feel free to add less. Wash the frying pan, then return to a medium-high heat with 2 tbs of olive oil. Add the carrot and cook until softened, 3-4 minutes. Add the garlic, Tex-Mex spice blend and pulled pork and cook until fragrant and slightly crisp, 3 minutes. Season to taste with pepper.

Add the cucumber and rice wine vinegar to the bowl with the charred pineapple. Drizzle with olive oil and toss to coat. Season to taste with salt and pepper.

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.