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Hoisin Pulled Pork Tacos
Hoisin Pulled Pork Tacos

Hoisin Pulled Pork Tacos

with Chips, Slaw, Pickled Cucumber and Spring Onion

Recipe Development Team
Recipe Development TeamPublished on April 26, 2023

These Hoisin Pulled Pork Tacos are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:
Egg
Mustard
Cereals containing gluten
Soya

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 20 minutes
DifficultyEasy

Ingredients

serving amount

450

Potatoes

425

Slow Cooked British Pork

3

Garlic Clove**

1

Spring Onion

½

Cucumber

(May contain traces of: Celery)

22

Rice Vinegar

64

Mayonnaise

(Contains: Egg, Mustard)

120

Coleslaw Mix

3.96

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

Nutritional information

Energy (kcal)939 kcal
Energy (kJ)3929 kJ
Fat33.2 g
of which saturates9.5 g
Carbohydrate106.3 g
of which sugars29.2 g
Protein56.1 g
Salt4.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Aluminum Foil
Kitchen Shears
Oven dish
Small Bowl
Medium Bowl

Cooking Instructions and Tips

Chip Chip Hooray
1

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.

Roast the Pork
2

While the chips cook, 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 25-30 mins.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Roast the parcel on a baking tray until soft, 10-12 mins. Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Pickle the Cucumber
3

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.

Slaw Time
4

In a medium bowl, combine half the mayo with the coleslaw mix and roasted garlic. Set aside.

Once the pork is cooked, remove from the oven, then discard the foil and any cooking juices.

Use two forks to shred the pork as finely as you can. 

Bring on the Hoisin Sauce
5

Pop the tortillas (2 per person) onto a baking tray and into the oven to warm through, 1-2 mins.

Meanwhile, mix the hoisin sauce and honey (see pantry for amount). Taste and season with salt and pepper if needed.

Finish and Serve
6

To make your tacos, share the tortillas between your plates and spread each one with the remaining mayo. Top with the 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!

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