Teriyaki Pulled Pork Tacos
with Five Spice Fries and Sriracha Slaw
Inspired by some of the world's most popular street food, these tasty Teriyaki 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)
Chinese Five Spice
425 grams
Slow Cooked British Pork
½ unit(s)
Red Onion
15 milliliter(s)
Rice Vinegar
15 grams
Sriracha Sauce
96 grams
Mayonnaise
(Contains Egg, Mustard)
120 grams
Coleslaw Mix
75 grams
Teriyaki Sauce
(Contains Soya)
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
3.96 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
Not included in your delivery
1 tsp
Sugar for the Pickle
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 fries (no need to peel).
Pop the fries onto a large baking tray. Drizzle with oil and sprinkle over the Chinese Five Spice. 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 for 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.
While everything's in the oven, halve, peel and slice the red onion as thinly as you can (see ingredients for amount).
In a small bowl, combine the sliced onion, rice vinegar and sugar for the pickle (see pantry for amount).
Add a pinch of salt, mix together and set aside to pickle.
In a medium bowl, combine the sriracha and half the mayo. Season with salt and pepper.
Add the coleslaw mix and toss until evenly coated. Set aside.
Once cooked, remove the pork from the oven, then discard the foil and any cooking juices.
Use two forks to shred the pork as finely as you can.
Stir the teriyaki sauce and soy sauce through the pork. Taste and season with salt and pepper if needed.
Pop the tortillas (2 per person) onto a baking tray and into the oven to warm through, 1-2 mins.
When everything's ready, lay the warmed tortillas onto your plates.
Spread the remaining mayo onver the tacos using the back of a spoon. Top with the pulled pork and a few slices of pickled onion - as much as you'd like.
Add the remaining pickled onion along with any liquids to the slaw. Toss to combine.
Serve the tacos with the fries and sriracha slaw on the side. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!
