Slow-Cooked Pork and Slaw Tacos

Nutrition per serve

Ingredients

• 2pcs spring onion
• 350g slow-cooked pork shoulder
• 6pcs flour tortillas
• 200g slaw mix
• 50g fire-roasted tomato and jalapeno salsa
• 10ml olive oil
• 5ml red wine vinegar
• 30ml mayonnaise

Method

1. Step 1 — Heat pork
   Thinly slice the spring onions on an angle. Transfer the pork shoulder and its liquid to a microwave-safe dish. Cover and microwave for 3-3½ mins until hot. Drain the pork, discarding the liquid. Shred the pork into large chunks using two forks. Season with salt and pepper.
2. Step 2 — Warm tortillas
   Put tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through.
3. Step 3 — Toss slaw
   Combine the slaw mix, a drizzle of olive oil and a light drizzle of red wine vinegar in a bowl and season with salt and pepper.
4. Step 4 — Serve up
   Spread the tortillas with 2 tbs mayonnaise, then top with the slaw and pork. Drizzle over the salsa and scatter with the spring onion. Enjoy!
5. Step 5 — ...
   That's it folks. You whipped that up in no time at all!
6. Step 6 — ...
   Our range of quick-assembly ingredients helps get dinner on the table quick smart. Now it's time to enjoy your meal.

Allergens

Sulfit, Eier, Gluten, Wheat