Easy Gochujang Pulled Pork Tacos
with Oven-Ready Roasted Veg and Feta
Deliciously easy to cook, it only takes 3 steps to put these Easy Gochujang Pulled Pork Tacos on the table. Combine our chef-approved shortcuts and simple instructions to make a restaurant quality dinner that's as easy as 1-2-3!
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.
Ingredients
425 grams
Slow Cooked Pork
1 pack(s)
Mixed Peppers and Red Onion
50 grams
Gochujang Paste
(Contains Soya)
15 grams
Honey
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
64 grams
Mayonnaise
(Contains Egg, Mustard)
100 grams
Feta Cheese
(Contains Milk)
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
Nutritional information
Utensils
Instructions
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Remove the pork from the packaging. Place in an ovenproof dish along with the juices and cover loosely with foil.
- Roast on the middle shelf, 25-30 mins.
- Meanwhile, pop the mixed veg onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
- Roast on the top shelf, 20-25 mins.
- When ready, remove the pork from the oven, reserve 1 tbsp of juices per person, then discard the foil and any remaining juices. Use two forks to shred the pork. IMPORTANT: Ensure the pork is piping hot throughout.
- Stir in the gochujang and honey. Season with salt and pepper.
- Warm the tortillas in the oven, 1-2 mins. Share between your plates.
- Spread the mayo over each tortilla. Top with the roasted veg and gochujang pork.
- Crumble over the feta. Sprinkle over the crispy onions to finish.
- Enjoy!
