Dinner is sorted with this super quick smokey pulled pork number, where Caribbean flavours are aplenty and the vibes are high. With a simple cucumber slaw and a sprinkling of crispy shallots, you'll be on island time, in no time!
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1
Cucumber
2
Pulled Pork
1
Mild Caribbean Jerk Seasoning
1
Mini Flour Tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1
Shredded Cabbage Mix
1
Garlic Aioli
(Contains Egg;)
1
Coriander
1
Baby Spinach Leaves
1
Crispy Shallots
1
olive oil
butter
(Contains Milk;)
• Thinly slice cucumber into half-moons. • Thinly slice red onion.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add pulled pork and mild Caribbean Jerk seasoning, stirring, until fragrant, 1-2 minutes. • Stir in the butter and a splash of water until combined, 1 minute. Season with salt and pepper.
TIP: Add a splash more water if the filling looks dry! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook remaining onion, until tender, 3-5 minutes. • Add pulled pork and mild Caribbean Jerk seasoning, stirring, until fragrant, 1-2 minutes. Cook in batches if your pan is getting crowded. • Stir in the butter and a splash of water until combined, 1 minute. Season with salt and pepper.
TIP: Add a splash more water if the filling looks dry!
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • In a medium bowl, combine shredded cabbage mix, baby spinach, cucumber and garlic aioli. Season with salt and pepper.
• Fill tortillas with cucumber slaw and Caribbean smokey pulled pork. • Top with crispy shallots and tear over coriander. Enjoy!