Caribbean Pulled Pork & Corn Slaw with Coconut Sweet Chilli Dressing
Quick Prep | Ready in 15 | Serves 2
- Eggs
- May contain traces of allergens
- Cashew
- Almond
- Walnut
- Macadamia
Lunch in less than 15 minutes? We've got you covered with lightly spiced pulled pork and creamy sweet chilli corn slaw. Perfect to prep the day before or made on the spot. This quick lunch is a class above the simple sandwich - get ready to enjoy This recipe is under 650kcal per serving.
Ingredients
1
capsicum
1 packet
pulled pork
1 tin
sweetcorn
1 bunch
coriander
1 bag
slaw mix
1 packet
coconut sweet chilli mayonnaise
(Contains: Eggs; May be present: Cashew, Almond, Walnut, Macadamia.)
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
¼ cup
water
Utensils
Cooking Steps
Thinly slice the capsicum. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the capsicum until softened, 4-5 minutes. Add the pulled pork, mild Caribbean jerk seasoning and the water and stir until fragrant, 1-2 minutes. Season to taste. Transfer to two heatproof containers. Refrigerate.
While the capsicum and pork are cooking, drain the sweetcorn. Roughly chop the coriander. In a large bowl, combine the sweetcorn, slaw mix and coriander.
Divide the coconut sweet chilli mayonnaise, a drizzle of olive oil and a generous pinch of salt and pepper between two separate containers. Stir to combine. Top with the corn slaw. Refrigerate. TIP: Keeping the pork and slaw separate helps keep the slaw fresh!
At lunchtime, microwave pork in 30 second bursts until piping hot. Toss the slaw to combine. Top with the capsicum and pulled pork to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The Caribbean pulled pork and corn slaw had awesome flavour, earning praise from diners.
- Portions: Some found the serving sizes a bit small and would have preferred larger portions.
