Easy Pulled Pork Tacos
with Cheddar Cheese & Chipotle Sauce
Think of all the things you can do in less than half an hour... Now, add these tacos to your list! That's right, these handheld beauties will be on the table in record time, thanks to our new pulled pork and a colourful slaw mix.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 bag
baby spinach leaves
½
lemon
1 clove
garlic
1 packet
garlic aioli
(Contains: Eggs;)
1 bag
slaw mix
1 packet
pulled pork
½ sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 piece
tomato paste
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
1 packet
Cheddar cheese
(Contains: Milk;)
1 packet
mild chipotle sauce
(Contains: Soy;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
Roughly chop the baby spinach leaves. Cut the lemon (see ingredients) into wedges. Finely chop the garlic.
In a medium bowl, combine the garlic aioli with a generous squeeze of lemon juice. Add the slaw mix and chopped baby spinach and toss to coat. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the pulled pork, garlic and Tex-Mex spice blend (see ingredients), breaking up with a spoon, until fragrant, 2 minutes.
Add the tomato paste and a generous squeeze of lemon juice to the pork and cook, stirring, for 2 minutes.
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
Bring everything to the table to serve. Build your tacos by filling the tortillas with the slaw, pulled pork and shredded Cheddar cheese. Drizzle over the mild chipotle sauce. Serve with the remaining lemon wedges.
