Pulled Pork Tacos
with apple & thyme chutney
The quantities provided above are averages only.
Ingredients
8 unit(s)
Tortilla
(Contains Wheat)
300 grams
Irish Pulled Pork
1 unit(s)
Apple
1 unit(s)
Cabbage
1 sachet(s)
Aioli
(Contains Egg, Mustard)
2 sachet(s)
BBQ Sauce
½ sachet(s)
Mustard
(Contains Mustard)
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
2.5 grams
Thyme
2 unit(s)
Scallion
2 sachet(s)
BBQ Rub
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
1 tbsp
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove all the packaging and pop the pork into an oven dish. Cover with foil and cook on the middle shelf of the oven for 25-30 mins.
Once cooked, remove from the oven and drain the liquid. Then pull apart with the help of two forks. Add the BBQ rub and BBQ sauce and mix well. Season to taste with salt and pepper.
Meanwhile, halve the cabbage, cut out and discard the tough core, then thinly slice.
Trim then thinly slice the scallion.
Pick half the thyme leaves (double for 4p) and roughly chop (discard the stalks).
Quarter, core and finely chop the apple (peeling optional) into 1cm dices.
Place a pan over medium-high heat with a drizzle of oil. Add the diced apple and chopped thyme and cook for 4-6 mins, until slightly softened.
Add the stock and 100ml water (double for 4p). Bring to a simmer and reduce the heat to a medium. Cook until the apples is tender and all the liquid has reduced for 10-12 mins. Once cooked, remove from the heat and stir through half the mustard and 1tbsp butter (double both for 4p). Season to taste with salt and pepper.
While the apple cooks, mix the cabbage with the aioli in a bowl and season to taste with salt and pepper.
Pop the tortillas into the oven to warm, 1-2 mins.
Fill the torillas with little slaw, BBQ pulled pork and the apple and thyme chutney. Scatter over the sliced scallion. Serve any remaining slaw by the side.
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