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Teriyaki Pulled Pork Tacos
Teriyaki Pulled Pork Tacos

Teriyaki Pulled Pork Tacos

with Cheddar, Black Sesame Fries and Sriracha Slaw

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Inspired by some of the world's most popular street food, these tasty Teriyaki Pulled Pork Tacos are perfect for a casual sharing-style dinner.

Tags:
High Protein
•Family Friendly
Allergens:
Sesame
•Milk
•Egg
•Mustard
•Soya
•Cereals containing gluten

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 25 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

5 grams

Black Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

425 grams

Slow Cooked British Pork

1 unit(s)

Lime

½ unit(s)

Red Onion

40 grams

Mature Cheddar Cheese

(Contains: Milk)

15 grams

Sriracha Sauce

96 grams

Mayonnaise

(Contains: Egg, Mustard)

120 grams

Coleslaw Mix

75 grams

Teriyaki Sauce

(Contains: 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)5131 kJ
Energy (kcal)1226 kcal
Fat52.7 g
of which saturates17.3 g
Carbohydrate112.2 g
of which sugars29 g
Dietary Fibre10 g
Protein77.8 g
Salt4.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Oven dish
•Aluminum Foil
•Grater
•Small Bowl
•Medium Bowl

Instructions

Get your Fries On
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 fries (no need to peel).

Pop the fries onto a large baking tray. Drizzle with oil and sprinkle over the black sesame seeds. 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

Meanwhile, 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. IMPORTANT: Ensure the pork is piping hot throughout.

Get in a Pickle
3

While everything's in the oven, halve the lime.

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

In a small bowl, combine the sliced onion, juice from half the lime and the sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

Grate the cheese.

Mix your Slaw
4

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. 

Teriyaki Time
5

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

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

Stir the teriyaki sauce and a squeeze of lime through the pork. Taste and season with salt and pepper if needed. 

Pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.

Fill and Serve
6

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

Spread the remaining mayo over the tacos using the back of a spoon. Top with the pulled pork and a few slices of pickled onion - as much as you'd like. Sprinkle over the cheese.

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. TIP: Tacos are best enjoyed eaten by hand - get stuck in!

Enjoy! 

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