Chipotle BBQ Pulled Pork Tacos
with Soured Cream Salad, Pickled Onion and Chips
Inspired by some of the world's most popular street food, these tasty Chipotle BBQ Pulled Pork Tacos are perfect for a casual sharing-style dinner.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
Lemon & Herb Seasoning
425 grams
Slow Cooked British Pork
½ unit(s)
Red Onion
12 grams
Red Wine Vinegar
(Contains Sulphites)
1 unit(s)
Baby Gem Lettuce
40 grams
Chipotle Paste
48 grams
BBQ Sauce
3.96 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
20 grams
Baby Leaf Mix
75 grams
Soured Cream
(Contains Milk)
Not included in your delivery
1 tsp
Sugar
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the lemon & herb seasoning, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, remove the pork shoulder from the packaging. Place in an ovenproof dish along with the juices and cover loosely with foil.
Roast on the middle shelf of your oven for 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.
While everything roasts, halve, peel and slice the red onion (see ingredients for amount) as thinly as you can.
Pop it into a small bowl with the red wine vinegar and sugar (see pantry for amount). Add a pinch of salt, toss to combine, then set aside.
Trim the baby gem, halve lengthways, then thinly slice. Pop into a medium bowl and set aside for later.
Once cooked, remove the pork from the oven, reserving 1 tbsp of cooking juices per person. Discard the foil and any remaining cooking juices.
Use two forks to shred the pork as finely as you can, then stir through the chipotle paste (use less if you'd prefer things milder) and BBQ sauce. Season with salt and pepper.
When the chips are almost ready, pop the tortillas (2 per person) onto a baking tray and into the oven to warm through, 1-2 mins.
Meanwhile, add the baby leaf mix, soured cream and a drizzle of oil to the bowl of baby gem. Season with salt and pepper, then toss to coat. TIP: Don't add the leaves too early or they'll go soggy.
When everything's ready, share the tortillas between your plates and spread on the mayo (see pantry for amount).
Share half the salad between your tortillas, then top with the chipotle pork and a few slices of pickled onion.
Add the remaining pickled onion and the pickling liquid to the remaining salad. Toss to combine.
Serve your tacos with the chips and salad alongside.
Enjoy!
