Honey Harissa Pulled Pork Tostadas
with Spiced Chips, Slaw and Greek Salad Cheese
Spicy and vibrant, harissa is widely used in North African and Middle Eastern cuisine. This fragrant paste contains herbs and spices such as dried chillies, star anise, cumin and coriander, making it the perfect match for pilafs, stews and pasta.
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.
Ingredients
425 grams
Slow Cooked British Pork
450 grams
Potatoes
1 sachet(s)
Roasted Spice and Herb Blend
2 unit(s)
Medium Tomato
1 unit(s)
Lime
120 grams
Coleslaw Mix
32 grams
Mayonnaise
(Contains: Egg, Mustard)
3.96 unit(s)
Plain Taco Tortillas
(Contains: Cereals containing gluten)
50 grams
Harissa Paste
(Contains: Sulphites)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the pork shoulder from the packaging. Place in an ovenproof dish along with the juices and cover loosely with foil. Set aside.
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 roasted spice and herb blend, 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 the pork on the middle shelf until piping hot and the chips on the top shelf until golden, 25-30 mins. Turn the chips halfway through. IMPORTANT: Ensure the pork is piping hot throughout.
In the meantime, cut the tomatoes into 1cm chunks and add to a medium bowl. Drizzle over a little olive oil.
Cut the lime into wedges, then squeeze some juice into your bowl of tomatoes and toss to coat. Season with salt and pepper, then set aside.
In another medium bowl, combine the sugar and olive oil for the dressing (see pantry for amount) with a good squeeze of lime juice from a lime wedge.
Add the coleslaw mix and mayonnaise. Season with salt and pepper, then toss together. Set aside.
Lay the tortillas onto another large baking tray in a single layer and rub each with a little oil. Season with salt and set aside.
Once the pork is cooked, remove from the oven.
Pop the tortilla baking tray onto the middle shelf and bake until golden and crispy, 4-6 mins. TIP: Tostada means 'toasted', so make sure they're crispy!
Meanwhile, reserve 1 tbsp of pork cooking juices per person, then discard the foil and any remaining cooking juices.
Use two forks to shred the pork as finely as you can, then stir through the harissa paste, reserved cooking juices and honey (see pantry for amount). Season with salt, pepper and the remaining lime juice from the lime wedges.
When everything's ready, transfer the tostadas to your plates.
Top with the harissa pulled pork, then crumble over the Greek style salad cheese and add a spoonful of the tomato salsa.
Serve the slaw and chips alongside. TIP: Tostadas are best enjoyed eaten by hand - get stuck in!
Enjoy!
