Chipotle BBQ Pulled Pork Tacos
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Chipotle BBQ Pulled Pork Tacos

Chipotle BBQ Pulled Pork Tacos

with Soured Cream Salad, Pickled Onion and Chips

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.

Cereals containing gluten

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.

Preparation Time45 minutes
Cooking time25 minutes


serving amount

450 grams


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)

Iceberg 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


2 tbsp



Nutritional information

Energy (kJ)4893 kJ
Energy (kcal)1170 kcal
Fat51.7 g
of which saturates16.5 g
Carbohydrate102.9 g
of which sugars18.7 g
Protein73.2 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Oven dish
Aluminum Foil
Medium Bowl
Small Bowl


Bake the Chips

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.

Roast the Pork

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.

Get in a Pickle

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 lettuce, halve lengthways, then thinly slice. Pop into a medium bowl and set aside for later. 

Spice Things Up

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.

Finishing Touches

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 lettuce. Season with salt and pepper, then toss to coat. TIP: Don't add the leaves too early or they'll go soggy.

Serve Up

When everything's ready, share the tortillas between your plates and spread on the mayo (see pantry for amount).

Share half the salad between your tortillas, then top with the chipotle pork and a few slices of pickled onion.

Add the remaining pickled onion and the pickling liquid to the remaining salad. Toss to combine.

Serve your tacos with the chips and salad alongside.