Roasted pork tacos with caramelized pineapple

Matt and I spend a lot of time talking about what we're going to eat next. It's good bedtime conversation, and out-on-a-hike conversation - anytime, really, it's fun to plan something delicious. During the summer, while the great cornucopia of vegetables that is the farmers market spills forth its bounty, we are creative, but short on time. So we talk about exciting possibilities, but it always just comes down to tacos. Luckily, tacos are versatile: you can stuff them with whatever there is.

These tacos were inspired by Garibaldi's, a Mexican restaurant in Scranton where the food is cheap, real, fiery, and f'n AWESOME. We have wedding pig left in the freezer, conveniently roasted and shredded, so we've been working on this rendition of taco yum yum.

For a light lunch for two, you need:
About 1 1/2 cups of roasted, shredded pork
1/4 cup pineapple in little chunks, fresh or canned
4 corn tortillas
Chopped onion
Chopped cilantro
Lime
Salt

Get two pans good and hot, and add a generous glug of oil to each. In one, fry the pork, and salt it a bit. After the pork has been in the pan a couple minutes, add the pineapple, and continue to fry until both are nicely browned. In the other pan, fry the tortillas, one after the other, turning when they just begin to go golden. Arrange the tortillas on a plate, top with porky pineapple stuff, onion, cilantro, and a squirt of lime. We had ours with some toasted chile salsa Matt made and a little chopped salad of lemon cucumber, chocolate cherry tomato, and Rose de Berne tomato.