with Creamy Slaw & Jalapeños
Bring the good vibes to your dinner table with this fun, fast, failproof recipe. Jalapeños add the perfect amount of heat, and cucumber cuts the richness of the tender pulled pork.
Allergens
Utensils
Tags
Olive oil
1
Brown onion
1
Cucumber
1
White wine vinegar
3 tbs
Deluxe Slaw Mix
1 bag
Garlic aioli
1 packet
Garlic paste
1 packet
Pulled pork
1 packet
Water
0.25 cup
Mini flour tortillas
6
Mild chipotle sauce
1 packet
All-American spice blend
1 sachet
Pickled jalapeños
1 packet
• Thinly slice brown onion. Slice cucumber into thin sticks. • In a medium bowl, combine deluxe slaw mix, the white wine vinegar and garlic aioli.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook onion, stirring, until softened, 2-3 minutes. • Add garlic paste and cook until fragrant, 1 minute.
• Add pulled pork, All-American spice blend and the water to pan. Cook, pulling apart gently with two forks until warmed through, 2-3 minutes. • Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.
• Toss the creamy slaw. Season to taste. • Build your tacos by adding a helping of creamy slaw to the base of each tortilla. Top with pulled pork, cucumber and pickled jalapeños (if using). • Serve drizzled with mild chipotle sauce.
3231
kJ
Energy (kJ)
44.3
g
Fat
7.4
g
of which saturates
58.8
g
Carbohydrate
17.3
g
of which sugars
27.5
g
Protein
2389
mg
Sodium
with Classic Chocolate Self-Saucing Pudding for Dessert
with Classic Chocolate Self-Saucing Pudding for Dessert
