Tacos al pastor with pulled jackfruit

Pulled jackfruit:

• 2 cans green jackfruit, pulled, approx. 500 g after draining (you can also use a piece of jackfruit and tear it yourself)
• 4 chipotle peppers from the marinade or 4 tablespoons of spicy chipotle sauce
• 1 red onion
• 2 garlic cloves
• 50 ml fresh pineapple juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• ½ teaspoon of salt
• 2 tablespoons of oil (rapeseed or sunflower)

  Salsa pico de gallo:

• 2 tomatoes
• 1 red onion
• 1 chili pepper
• a handful of fresh coriander leaves
• juice of 1 lime
• salt

  Additionally:

• 12 taco shells 
• half a fresh pineapple (approx. 300 g after peeling)
• a handful of fresh coriander leaves

1. Drain the pulled jackfruit. Dice the onion and finely chop the garlic and chipotle peppers.
2. Place the ingredients in a bowl and add the marinade ingredients: pineapple juice, cumin, coriander, smoked paprika, cinnamon, salt, and oil. Mix thoroughly.
3. Transfer the marinated jackfruit to an ovenproof dish and place in an oven preheated to 180°C (2°F). Bake for 30 minutes, stirring twice during the baking process. Meanwhile, prepare the salsa and pineapple. (If using a piece of jackfruit, shred it with two forks while baking.)

  Pico de gallo sauce

1. Cut the onions, tomatoes and chili pepper into small cubes.
2. Finely chop the cilantro and combine with the vegetables.
3. Season the salsa with lime juice and salt to taste.

  Preparing tacos

1. Cut the peeled pineapple into thick slices and grill in a pan or on an electric grill (about 5 minutes on each side). Then cut it into smaller pieces.
2. Stuff taco shells with pulled jackfruit and pineapple chunks. Serve with salsa and extra cilantro.