Quick Pulled Pork Tacos
with Creamy Slaw & Jalapeños
Bring the good vibes to your dinner table with this fun, fast, failproof recipe. Jalapeños add the perfect amount of heat, while a celery-adorned slaw works to cut through the richness of the tender pulled pork.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 stalk
celery
1
brown onion
1 bag
slaw mix
1 packet
garlic aioli
(Contains Egg;)
1 packet
garlic paste
1 packet
pulled pork
6
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
1 packet
pickled jalapeños
1 packet
mild chipotle sauce
(Contains Soy;)
1 sachet
All-American spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
¼ cup
water
Nutritional Values
Utensils
Instructions
• Thinly slice celery and brown onion. • In a small bowl, combine garlic aioli and mild chipotle sauce. • In a medium bowl, combine slaw mix, celery, a drizzle of white wine vinegar and 1/2 the chipotle aioli.
TIP: Tossing the slaw at the beginning will help the cabbage soften slightly when you're ready to serve up.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring, until softened, 2-3 minutes. • Add garlic paste and cook until fragrant, 1 minute.
• Add pulled pork, All-American spice blend and the water to pan. Cook, pulling pork apart gently with two forks, until warmed through, 2-3 minutes. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Season slaw to taste. • Build your tacos by adding a helping of creamy slaw to the base of each tortilla. Top with pulled pork and pickled jalapeños (if using). • Serve drizzled with remaining chipotle aioli. Enjoy!
