Mexican Pulled Pork Tacos
with Pineapple Salsa
Need dinner on the table fast, but don’t want to compromise on flavour or fun? These pulled pork tacos are coming to the rescue. The tender meat tastes like it's been cooking for hours, but they're on the table in about 20 minutes – what a win!
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
½ tin
pineapple slices
1 clove
garlic
1
cucumber
1
tomato
½ head
cos lettuce
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 packet
pulled pork
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
1 packet
smokey aioli
(Contains: Eggs; May be present: Milk.)
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
Drain the pineapple slices (see ingredients) and roughly chop. Finely chop the garlic. Finely chop the cucumber. Thinly slice the tomato into half-moons. Shred the cos lettuce (see ingredients).
Heat a large frying pan over a medium-high heat. Cook the pineapple, tossing, until browned and slightly charred, 3-4 minutes. Transfer to a medium bowl and set aside to cool slightly.
Wipe out the pan then return to a medium-high heat with a generous drizzle of olive oil. Add the garlic, Tex-Mex spice blend and pulled pork and cook until fragrant and slightly crisp, 2 minutes. Season to taste with pepper.
Add the cucumber and white wine vinegar to the bowl with the pineapple. Drizzle with olive oil and toss to coat. Season to taste.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.
Build your tacos by spreading a layer of smokey aioli on the base of a tortilla. Top with cos lettuce, Mexican pulled pork, shredded Cheddar cheese, tomato slices and the charred pineapple salsa.
