Tex-Mex 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
1 tin
pineapple slices
2 clove
garlic
1 unit
cucumber
1 head
cos lettuce
2 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 packet
pulled pork
12 unit
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;)
2 unit
tomato
Not included in your delivery
olive oil
1 tsp
rice wine vinegar
Utensils
Cooking Steps
Drain the pineapple slices and roughly chop. Finely chop the garlic (or use a garlic press). Finely chop the cucumber. Thinly slice the tomato into half-moons. Shred the cos lettuce.
Heat a large frying pan over a medium-high heat. Add the pineapple and cook, turning occasionally, until browned and slightly charred, 3-4 minutes. Transfer to a bowl and set aside to cool slightly.
Wash the frying pan, then return to a medium-high heat with 2 tbs 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 rice wine vinegar to the bowl with the pineapple. Drizzle with olive oil and toss to coat. Season to taste with salt and pepper.
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
Bring everything to the table to serve. Build your tacos by spreading a layer of smokey aioli over a tortilla. Top with Mexican pulled pork, shredded Cheddar cheese, tomato slices, cos lettuce and pineapple salsa.
