Double Texan Pulled Pork Tacos
with Jalapenos & Aioli
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!
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
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!
