Hoisin Pulled Pork Tacos
with Chips, Sesame Slaw, Pickled Cucumber and Spring Onion
- Egg
- Mustard
- Sesame
- Cereals containing gluten
- Soya
- May contain traces of allergens
- Celery
- Nuts
- Peanut
These Hoisin Pulled Pork Tacos are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Ingredients
450
Potatoes
425
Slow Cooked British Pork
1
Spring Onion
½
Cucumber
(May be present: Celery)
22
Rice Vinegar
64
Mayonnaise
(Contains: Egg, Mustard)
120
Sliced Carrot and Cabbage Mix
7
Roasted White Sesame Seeds
(Contains: Sesame May be present: Nuts, Peanut)
4
Plain Taco Tortillas
(Contains: Cereals containing gluten)
64
Hoisin Sauce
(Contains: Soya)
Not included in your delivery
½
Sugar for the Pickle
¼
Salt for the Pickle
1
Honey
Nutrition Values
Utensils
Cooking Steps
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 them onto a large baking tray.
Drizzle with oil, 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.
Remove the slow cooked pork from the packaging. Place in an ovenproof dish along with the juices and cover loosely with foil.
Roast on the middle shelf for 20-25 mins.
Meanwhile, trim and thinly slice the spring onion. Trim and halve the cucumber (see ingredients for amount) widthways.
Halve the cucumber lengthways, then slice it lengthways into thin strips. Stack a handful of the slices at a time and slice them thinly again into matchsticks.
Place the cucumber into a small bowl with the spring onion, rice vinegar, sugar and salt for the pickle (see pantry for both amounts). Toss to combine and set aside.
In a medium bowl, combine half the mayo with the coleslaw mix and sesame seeds. Set aside.
Once the pork is cooked, remove from the oven and and reserve 1 tbsp of cooking juices per person, then discard the foil and any remaining cooking juices. IMPORTANT: Ensure the pork is piping hot throughout.
Meanwhile, pop the tortillas (2 per person) onto a baking tray and into the oven to warm through, 1-2 mins.
Once the pulled pork is piping hot, mix through the hoisin sauce and honey (see pantry for amount). Taste and season with salt and pepper if needed.
When everything's hot, share the chips and tortillas between your plates.
Spread the remaining mayo over the tortillas, then top with some hoisin pulled pork and pickled cucumber - as much as you'd like.
Pour the pickling liquid from the cucumber into the coleslaw and toss together. Serve any remaining pickled cucumber alongside your tacos. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The hoisin-and-honey pork is a real crowd-pleaser, drawing frequent comparisons to crispy duck pancakes. Some find the sauce a little sweet or salty, so taste as you go and adjust accordingly.
- Ease of prep: Most find the recipe straightforward, though bringing the chips and pork together at the right time takes some coordination. Factor in extra oven time if needed, as the pork can take longer than stated to heat through fully.
- Suggestions: Drain or reduce the pork cooking juices before mixing in the hoisin sauce to keep the tacos from becoming too wet and messy. If you find the sweetness too much, hold back some or all of the honey and add it gradually to taste.
- Next-day meals: Portions are very generous — several people noted there was enough to feed three from a two-person recipe, and leftovers kept well for lunch the following day.
- Sides: The chips are popular but entirely optional; many felt the tacos and slaw were more than enough on their own. A few suggested rice or noodles as an alternative accompaniment for a more Asian-inspired feel.
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