Teriyaki Pulled Pork Tacos
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Teriyaki Pulled Pork Tacos

with Five Spice Fries and Sriracha Slaw

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 Time35 minutes
Cooking time20 minutes


serving amount

450 grams


1 sachet(s)

Chinese Five Spice

425 grams

Slow Cooked Pork

½ unit(s)

Red Onion

15 milliliter(s)

Rice Vinegar

15 grams

Sriracha Sauce

96 grams


(Contains Egg, Mustard)

120 grams

Coleslaw Mix

75 grams

Teriyaki Sauce

(Contains Soya)

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

4 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

Not included in your delivery

1 tsp

Sugar for the Pickle


Nutritional information

Energy (kJ)4776 kJ
Energy (kcal)1142 kcal
Fat44.5 g
of which saturates12.7 g
Carbohydrate113 g
of which sugars28.9 g
Protein73.8 g
Salt7.08 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Oven dish
Aluminum Foil
Small Bowl
Medium Bowl



Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).

Pop the fries onto a large baking tray. Drizzle with oil, sprinkle over the Chinese five spice. 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 pork shoulder 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.


Meanwhile, halve, peel and slice the red onion as thinly as you can (see ingredients for amount).

In a small bowl, combine the onion, rice vinegar and sugar for the pickle (see pantry for amount).

Add a pinch of salt, mix together and set aside.


In a medium bowl, combine the sriracha and half the mayo. Season with salt and pepper.

Add the coleslaw mix and toss until evenly coated. Set aside. 


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

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

Meanwhile, use two forks to shred the pork as finely as you can. IMPORTANT: Ensure the pork is piping hot throughout.

Stir the teriyaki sauce and soy sauce through the pork. Taste and season with salt and pepper if needed. 


When everything is ready, lay the warmed tortillas onto your plates. 

Spread the remaining mayo onto the tacos using the back of a spoon. Top with the pulled pork and a few slices of pickled onion.

Add the remaining pickled onion along with any liquids to the slaw. Toss to combine.

Serve the tacos with the fries and sriracha slaw on the side.