Preheat oven to 160°C. In a small bowl combine pork, cooking oil, brown sugar and Simon Gault Mexican seasoning. Set aside to marinate for 30 minutes. Heat a griddle pan over a high heat, coat with olive oil spray and cook pineapple rings for 1 minute per side. Halve and set aside. To make the slaw, combine the cabbages, carrot and mayonnaise. Mix thoroughly and set aside. Heat 1 tablespoon of cooking oil in a frypan over a high heat; add the pork and sauté for 4-5 minutes. On a baking tray, combine pumpkin seeds and 1 teaspoon of olive oil, season well with sea salt. Bake for 8 minutes until seeds puff and turn golden. To assemble, divide the slaw between 8 soft shell tacos. Build each taco using grilled pineapple, pork, sliced avocado and top with toasted pumpkin seeds for crunch.