Pulled Pork & Apple Slaw Tacos
with Dijon Aioli
- Eggs
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
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.
Ingredients
1
brown onion
1
apple
1
cucumber
2 tub
Dijon mustard
1 packet
garlic aioli
(Contains: Eggs;)
1 packet
pulled pork
1 sachet
garlic & herb seasoning
1 bag
slaw mix
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 bag
parsley
Not included in your delivery
Olive Oil
1.5 tsp
brown sugar
1 tbs
water (for the onion)
1 tsp
white wine vinegar
2 tbs
water (for the pork)
Utensils
Cooking Steps
Thinly slice the brown onion. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring regularly, until softened, 5-6 minutes. Reduce the heat to medium and add the brown sugar, water(for the onion) and white wine vinegar cook until golden brown, 3-4 minutes. Transfer to a small bowl and set aside.
While the onion is cooking, finely slice the apple into thin sticks. Thinly slice the cucumber. In a large bowl, combine the Dijon mustard and 1/2 the garlic aioli. Set aside. TIP: Add more or less Dijon mustard to taste.
Return the frying pan to a medium heat with a drizzle of olive oil. Add the pulled pork, garlic & herb seasoning, white wine vinegar (1 tsp for 2 people/ 2 tsp for 4 people) and water (for the pork), cook, stirring occasionally until warmed through, 2-3 minutes.
While the pulled pork is cooking, add the apple and the slaw mix to the Dijon mustard dressing. Toss to coat.
Heat the mini flourtortillas in a sandwich press or microwave on a plate in 10 second bursts until warm.
Roughly chop the parsley leaves. Bring everything to the table to serve. Build your tacos by spreading some of the remaining garlic aioli over a tortilla. Fill with the apple slaw, cucumber and pulled pork. Top with the onion. Garnish with the parsley.
