Chipotle BBQ Pulled Pork Tacos

Name: Chipotle BBQ Pulled Pork Tacos with Soured Cream Salad, Pickled Onion and Chips
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 450 grams Potatoes; 1 sachet(s) Lemon & Herb Seasoning; 425 grams Slow Cooked British Pork; ½ unit(s) Red Onion; 12 milliliter(s) Red Wine Vinegar; 1 unit(s) Baby Gem Lettuce; 40 grams Chipotle Paste; 48 grams BBQ Sauce; 4 unit(s) Plain Taco Tortillas; 20 grams Baby Leaf Mix; 75 grams Soured Cream; 1 tsp Sugar; 2 tbsp Mayonnaise

with Soured Cream Salad, Pickled Onion and Chips

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Inspired by some of the world's most popular street food, these tasty Chipotle BBQ Pulled Pork Tacos are perfect for a casual sharing-style dinner.

Tags:

Spicy

Allergens:

Sulphites

•Cereals containing gluten

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Lemon & Herb Seasoning

425 grams

Slow Cooked British Pork

½ unit(s)

Red Onion

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

1 unit(s)

Baby Gem Lettuce

40 grams

Chipotle Paste

48 grams

BBQ Sauce

4 unit(s)

Plain Taco Tortillas

(Contains: Cereals containing gluten)

20 grams

Baby Leaf Mix

75 grams

Soured Cream

(Contains: Milk)

Not included in your delivery

1 tsp

Sugar

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)4851 kJ

Energy (kcal)1159 kcal

Fat49.9 g

of which saturates16.9 g

Carbohydrate104.5 g

of which sugars18.7 g

Protein72.7 g

Salt2.6 g

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

Utensils

•Baking Tray

•Oven dish

•Aluminum Foil

•Medium Bowl

•Small Bowl

•Bowl

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the lemon & herb seasoning, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, remove the pork shoulder from the packaging. Place in an ovenproof dish along with the juices and cover loosely with foil.

Roast on the middle shelf of your oven for 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.

While everything roasts, halve, peel and slice the red onion (see ingredients for amount) as thinly as you can.

Pop it into a small bowl with the red wine vinegar and sugar (see pantry for amount). Add a pinch of salt, toss to combine, then set aside.

Trim the baby gem, halve lengthways, then thinly slice. Pop into a medium bowl and set aside for later.

Once cooked, remove the pork from the oven, reserving 1 tbsp of cooking juices per person. Discard the foil and any remaining cooking juices.

Use two forks to shred the pork as finely as you can, then stir through the chipotle paste (use less if you'd prefer things milder) and BBQ sauce. Season with salt and pepper.

When the chips are almost ready, pop the tortillas (2 per person) onto a baking tray and into the oven to warm through, 1-2 mins.

Meanwhile, add the baby leaf mix, soured cream and a drizzle of oil to the bowl of baby gem. Season with salt and pepper, then toss to coat. TIP: Don't add the leaves too early or they'll go soggy.