Double Texan Pulled Pork Tacos
with Jalapenos & Aioli- Eggs
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
Bring the good vibes to your dinner table with this fun, fast, fail proof recipe. Jalapeños add the perfect amount of heat, while a spinach-adorned slaw works to cut through the richness of the tender pulled pork. *We’ve replaced the snacking tomatoes in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1
tomato
1
onion
2
garlic
1 packet
slaw mix
1 packet
baby spinach leaves
1 packet
garlic aioli
(Contains: Eggs;)
2 packet
pulled pork
1 sachet
All-American spice blend
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
pickled jalapeños
Not included in your delivery
olive oil
drizzle
white wine vinegar
¼ cup
water
Utensils
Cooking Steps
• Roughly chop snacking tomatoes (see ingredients). • In a medium bowl combine slaw mix, baby spinach leaves, carrot, garlic aioli and a drizzle of the white wine vinegar. Season to taste. • Thinly slice red onion.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook sliced onion, stirring, until softened, 3-4 minutes.
• Add pulled pork to pan and cook, pulling pork apart gently with two forks, until warmed through, 1-2 minutes. • Add All-American spice blend and garlic paste and cook, until fragrant, 1 minute. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
TIP: Add a splash of water if the pork looks dry! TIP: Cook pulled pork in batches if your pan is getting crowded.
• Build your tacos by spreading creamy slaw on the base. • Top with tomato, Texan pulled pork and pickled jalapeños (if using) to serve. Enjoy!
