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Mexican Pulled Pork Tacos

Mexican Pulled Pork Tacos

with Pineapple Salsa & Smokey Aioli

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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.

Allergens:GlutenEggsMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time20 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

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

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3440 kJ
Fat37.1 g
of which saturates7 g
Carbohydrate74.6 g
of which sugars16.4 g
Protein42.6 g
Sodium1530 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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.

4

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.

5

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.

6

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.