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, while a celery-adorned slaw works to cut through the richness of the tender pulled pork.
Allergens
Utensils
Tags
Olive oil
Carrot
1
Cucumber
1
Brown onion
1
Slaw mix
1 bag
Garlic aioli
1 packet
White wine vinegar
drizzle
Pulled pork
1 packet
All-American spice blend
1 sachet
Garlic paste
1 packet
Mini flour tortillas
6
Pickled jalapeños
1 packet
• Grate carrot. • Cut cucumber into thin sticks. • Thinly slice brown onion. • In a medium bowl combine slaw mix, carrot, garlic aioli and a drizzle of white wine vinegar. Season to taste.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring, until softened, 3-4 minutes.
• Add pulled pork to pan and cook, pulling pork apart gently with two forks, until warmed through, 1-2 minutes. • Add All-American spice blend and garlic paste and cook, until fragrant, 1 minute. • Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through. TIP: Add a splash of water if the pork looks dry!
• Build your tacos by spreading creamy slaw on the base. • Top with cucumber sticks, pulled pork and pickled jalapeños (if using) to serve. Enjoy!
3161
kJ
Energy (kJ)
42.4
g
Fat
8.7
g
of which saturates
60.1
g
Carbohydrate
21.4
g
of which sugars
27.9
g
Protein
1258
mg
Sodium
with Classic Chocolate Self-Saucing Pudding for Dessert
with Classic Chocolate Self-Saucing Pudding for Dessert
with Classic Chocolate Self-Saucing Pudding for Dessert
