Teriyaki Pulled Pork Tacos
with Smashed Avocado, Cheddar, Fries and Sriracha Slaw
- Milk
- Egg
- Mustard
- Soya
- Wheat
- Cereals containing gluten
- Celery
- May contain traces of allergens
- Milk
- Soya
Our Teriyaki Pulled Pork Tacos are inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
450 grams
Potatoes
425 grams
Slow Cooked British Pork
1 unit(s)
Lime
½ unit(s)
Red Onion
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
50 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: Milk)
16 milliliter(s)
Sriracha Sauce
96 grams
Mayonnaise
(Contains: Egg, Mustard)
120 grams
Sliced Carrot and Cabbage Mix
75 grams
Teriyaki Sauce
(Contains: Soya May contain traces of: Soya)
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
150 grams
Smashed Avocado
Not included in your delivery
1 tsp
Sugar for the Pickle
Utensils
Instructions
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, 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.
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.
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).
Trim the baby gem, halve lengthways, then thinly slice.
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.
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.
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 (3 per person) into the oven to warm through, 1-2 mins.
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 handful of baby gem lettuce, pulled pork, a dollop of the smashed avocado 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, sriracha slaw and any remaining smashed avocado on the side. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
