Chilpotle Cooked Beef with Pineapple and Cola

Chilpotle Cooked Beef with Pineapple and Cola
Served on purple cabbage slaw
½ fresh pineapple, chopped
2 white onions, sliced
3 cloves, garlic, chopped
1.5kg topside beef roast
1 tsp Tio Pablo Citrus Chilli Salt
2 tsp cracked black pepper
2 Tbl Tio Pablo Chilpotle de Plata
200g La Morena Chipotle Sauce
1 bottle of Cola (I used Mexican Coca-Cola)
1 cup purple cabbage, shredded
2 radishes, julienned
2 Tbl mayonnaise
2 Tbl plain yoghurt
½ fresh lime
1/4 cup fresh coriander, ripped
1 Tbl Tio Pablo Salsa Picante de Piña
½ tsp honey
Salt and coarse black pepper, to taste
1 tomato, diced
¼ cup feta, crumbled
12 Tio Pablo Corn Tortillas
Place the pineapple, one of the sliced onions, 2 cloves garlic and beef into a slow cooker and coat entirely with Citrus Chilli Salt, Chilpotle de Plata, Chilpotle Sauce (Salsa Picante) and black pepper. Turn beef over while seasoning, so that all sides are coated.
 Pour a bottle of cola atop, cover and slow cook on low heat for at least 8 hours. Remove beef from cooker and shred with two forks. Add liquid to shredded beef to add flavour and keep moist.
Place cabbage, other sliced white onion and radish in a medium sized bowl. In a small bowl, combine the other clove of garlic, mayonnaise, yoghurt, squeeze of lime, coriander, Salsa Picante de Piña, honey, salt and pepper. Coat the slaw with the dressing.
Warm corn tortillas in a frying pan until soft and pliable, top with cabbage slaw, shredded beef, diced tomato and feta. Serves 6.