with Classic Chocolate Self-Saucing Pudding for Dessert
Bring the good vibes to your dinner table with this fun, fast, failproof recipe. Jalapeños add the perfect amount of heat, while a carrot-adorned slaw works to cut through the richness of the tender pulled pork. *To download the recipe card for the main and dessert, click the download arrow on the right of the screen.*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Snacking Tomatoes
0.5 packet
Brown onion
1
Slaw mix
1 packet
Baby spinach leaves
1 packet
Garlic aioli
1 packet
White wine vinegar
drizzle
Pulled pork
2 packet
All-American spice blend
1 sachet
Mini flour tortillas
6
Pickled jalapeños
1 packet
Chocolate brownie mix
1 packet
Light cooking cream
1 packet
• Grate carrot. • Roughly chop snacking tomatoes. • Thinly slice brown onion. • In a medium bowl combine slaw mix, baby spinach leaves, carrot, garlic aioli and a drizzle of the 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 flour tortillas on a plate in 10 second bursts, until warmed through. TIP: Add a splash of water if the pork looks dry! TIP: Cook pulled pork in batches if your pan is getting crowded.
• Build your tacos by spreading creamy slaw on the base. • Top with tomato, pulled pork and pickled jalapeños (if using) to serve. Enjoy!
3982
kJ
Energy (kJ)
952
kcal
Calories
54.6
g
Fat
14
g
of which saturates
64.1
g
Carbohydrate
21.5
g
of which sugars
13.3
g
Dietary Fibre
45.3
g
Protein
1457
mg
Sodium
with Classic Chocolate Self-Saucing Pudding for Dessert
with Avocado, Pickled Onion & Corn Cobs
with Classic Chocolate Self-Saucing Pudding for Dessert