Honey Harissa Pulled Pork Tostadas
with Spiced Chips, Avocado Salsa and Slaw
These Honey Harissa Pulled Pork Tostadas are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
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
425 grams
Slow Cooked British Pork
450 grams
Potatoes
1 sachet(s)
Roasted Spice and Herb Blend
1 unit(s)
Avocado
1 unit(s)
Medium Tomato
1 unit(s)
Lime
120 grams
Coleslaw Mix
4 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
50 grams
Harissa Paste
(Contains Sulphites)
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the pork shoulder from the packaging. Place in an ovenproof dish along with the juices and cover loosely with foil. Set aside.
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 roasted spice and herb blend, 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 the pork on the middle shelf until piping hot and the chips on the top shelf until golden, 25-30 mins. Turn the chips halfway through.
In the meantime, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks and pop into a medium bowl.
Cut the tomato into 1cm chunks and add to the avocado bowl. Drizzle over a little olive oil.
Cut the lime into wedges, then squeeze some juice into the avo and tomato. Season with salt and pepper, then set aside.
In another medium bowl, combine the sugar and olive oil for the dressing (see pantry for amount) with a good squeeze of lime juice.
Add the coleslaw mix, season with salt and pepper, then toss together. Set aside.
Lay the tortillas onto another large baking tray in a single layer and rub each with a little oil. Season with salt and set aside.
Once the pork is cooked, remove from the oven. IMPORTANT: Ensure the pork is piping hot throughout.
Pop the tortilla baking tray onto the middle shelf and bake until golden and crispy, 4-6 mins. TIP: Tostada means 'toasted', so make sure they're crispy!
Meanwhile, reserve 1 tbsp of pork cooking juices per person, then discard the foil and any remaining cooking juices.
Use two forks to shred the pork as finely as you can, then stir through the harissa paste, reserved cooking juices and honey (see pantry for amount). Season with salt, pepper and the remaining lime juice.
When everything's ready, transfer the tostadas to your plates.
Top with the harissa pulled pork, then drizzle over the yoghurt. Spoon the avo salsa on top.
Serve the slaw and chips alongside. Pop the mayo (see pantry for amount) on the side for dipping. TIP: Tostadas are best enjoyed eaten by hand - get stuck in!
Enjoy!
