BBQ Pork Tacos

Rub the pork neck with mustard, then season generously with salt and spices.

Wrap tightly in foil and roast in the oven at 140°C (285°F) for 4 hours.

Combine corn flour, wheat flour, hot water, and salt to make the tortilla dough.

Divide the dough into equal balls and roll them out into flat tortillas.

Toast the tortillas in a hot, dry skillet, then wrap them in a kitchen towel to keep them soft.

Combine all the barbecue sauce ingredients in a saucepan and simmer over medium heat for about 40 minutes.

Shred or pull the pork into bite-sized pieces and toss with the BBQ sauce.

Mash the avocados with lime juice, minced garlic, and salt to make the guacamole.

Dice the onion and pineapple finely, and toss with cilantro to make the salsa.