with Tomato Salad
You're going to fall head over heels for our pulled pork. With the long slow cooking already done, it's ready to roll in any recipe. Try adding the juicy, tender meat to a saucy filling, rolling it up in tortillas and baking it with a cheesy crust. It's enchilada heaven! *Our suppliers have been affected by the recent adverse weather conditions and COVID-related labour shortages, which is impacting the availability of some ingredients. As such, what you receive may be slightly different to what's pictured. Don't worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Sweetcorn
0.5 tin
Carrot
1
Onion
2
Pulled pork
1 packet
Enchilada sauce
1 packet
Butter
20 g
Mini Flour Tortillas
6
White wine vinegar
1 drizzle
Tomato
1
Tex-Mex spice blend
1 sachet
Shredded Cheddar Cheese
1 packet
• Drain sweetcorn (see ingredients). Grate carrot. Finely chop garlic and onion. Roughly chop tomato.
• Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook carrot and onion until softened, 4-6 minutes. • Add garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. • Add pulled pork and cook, breaking up with a spoon, until warmed through, 1-2 minutes. • Remove from heat, then stir through enchilada sauce and the butter.
• Preheat grill to a medium-high heat. • Grease a baking dish with olive oil. Lay a mini flour tortilla on a flat surface and spoon 1/4 cup of pork filling down the centre. Roll tortilla up tightly and place, seam-side down, in the baking dish. Repeat with remaining tortillas and pork filling, ensuring they fit together snugly in baking dish. • Sprinkle with shredded Cheddar cheese, then grill enchiladas until cheese is melted and tortillas have warmed through, 5-10 minutes.
• In a medium bowl, combine sweetcorn, tomato and a drizzle of white wine vinegar and olive oil. Season to taste. • Divide Tex-Mex cheesy pulled pork enchiladas between plates. • Top with tomato salsa to serve.
3086
kJ
Energy (kJ)
40.5
g
Fat
22.5
g
of which saturates
63.5
g
Carbohydrate
15.7
g
of which sugars
32
g
Protein
2606
mg
Sodium
