Pulled Pork Tacos and Pineapple Salsa
with Chipotle Coleslaw and Fries
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
450 grams
Potatoes
425 grams
Slow Cooked British Pork
1 unit(s)
Garlic Clove
1 tin(s)
Pineapple Rings
1 unit(s)
Spring Onion
1 unit(s)
Medium Tomato
20 grams
Chipotle Paste
120 grams
Coleslaw Mix
32 grams
Mayonnaise
(Contains Egg, Mustard)
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
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, 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, 30-35mins. Turn halfway through.
Meanwhile, remove the pork shoulder from its packaging. Place onto a baking dish and season with salt and pepper.
Cover with foil and roast on the middle shelf of your oven for 25-30 mins.
IMPORTANT: The pork is cooked when piping hot throughout.
In the meantime, peel and grate the garlic (or use a garlic press).
Remove the pineapple from the tin [keep the tin and juice for later] and cut into small chunks.
Trim and finely slice the spring onion.
Chop the tomato into 1cm chunks.
In a medium-sized bowl mix together the spring onion, tomato, pineapple chunks and season with season with salt and pepper.
Set aside your salsa for later.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, stir fry the garlic for 1 min.
Add the pineapple juice, half of the chipotle paste and water for the sauce (see pantry for amount), season with salt and pepper and reduce until thickened, 5-6 mins.
Meanwhile, in medium-sized bowl mix together the coleslaw mix, mayonnaise and remaining chipotle paste.
Stir until combined and season with salt and pepper. Set aside.
Once the pork has finished cooking in the oven, using two forks shred the meat. Set the juices aside.
Season with salt and pepper and toss through the pineapple sauce. TIP: If your pork is looking a little dry, add a splash of the pork juices.
Pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.
Transfer your warmed tortillas to your serving plates.
Divide your pork mixture between your tortillas.
Top each with a spoonful of the pineapple salsa.
Serve with your chipotle colelslaw and fries alongside.
Enjoy!
