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Mexican Pulled Pork Tacos
with Pineapple Salsa & Smokey Aioli
Think of all the things you can do in less than half an hour... Now, add these tacos to your list! That's right, these handheld beauties will be on the table in record time, thanks to our new pulled pork and a tangy pineapple salsa.
Always refer to the product label for the most accurate ingredient and allergen information.
/Â serving 4 people
/Â serving 4 people
1 tin
pineapple slices
2 clove
garlic
1 unit
cucumber
2 unit
carrot
1 head
cos lettuce
2 sachet
Tex-Mex spice blend
1 packet
pulled pork
16 unit
mini flour tortillas
(ContainsGlutenMay be presentSesame, Soy)1 packet
smokey aioli
(ContainsEggsMay be presentTree Nuts)1 packet
shredded Cheddar cheese
(ContainsMilk)Not included in your delivery
olive oil
1 tsp
rice wine vinegar
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Drain the pineapple slices and roughly chop. Finely chop the garlic (or use a garlic press). Finely chop the cucumber. Grate the carrot (unpeeled). Shred the cos lettuce.
Heat a large frying pan over a medium-high heat. Add the pineapple and cook, turning occasionally, until browned and slightly charred, 3-4 minutes. Set aside in a bowl to cool slightly.
SPICY! This is a mild spice blend, but if you or the kids are extra sensitive to heat, feel free to add less. Wash the frying pan, then return to a medium-high heat with 2 tbs of olive oil. Add the carrot and cook until softened, 3-4 minutes. Add the garlic, Tex-Mex spice blend and pulled pork and cook until fragrant and slightly crisp, 3 minutes. Season to taste with pepper.
Add the cucumber and rice wine vinegar to the bowl with the charred pineapple. Drizzle with olive oil and toss to coat. Season to taste with salt and pepper.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.
Build your tacos by spreading a layer of smokey aioli over a tortilla. Top with cos lettuce, Mexican pulled pork, shredded Cheddar cheese and the charred pineapple salsa.