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Pork pibil with broccoli, pineapple slaw & tortillas
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368g pack slow cooked pork shoulder with Mexican pibil marinade
300g Tenderstem broccoli
2 tsp sunflower oil
1 tsp Cooks’ Ingredients Chipotle Paste
4 large tortilla wraps
2 limes, juice of 1, the other cut into wedges
30g half fat mayonnaise
½ pointed spring cabbage, shredded
2 medium carrots, peeled and coarsely grated or julienned
½ red onion, finely sliced
100g fresh pineapple chunks, sliced
100g fat free yogurt
1. Preheat the oven to 200ºC, gas mark 6. Empty the pork and liquor into the foil tray provided, cover with foil and cook for 15 minutes. Meanwhile, halve any thicker stems of broccoli and cut into 5cm pieces. Stir the oil and chipotle paste together, toss with the broccoli and spread out on a foil-lined baking tray.
2. After 15 minutes, remove the foil from the pork and add the tray of broccoli to the oven. Cook both for another 15 minutes. Spread the tortilla wraps over a baking tray and put in the oven for the final
2 minutes of cooking time.
3. Meanwhile, mix the lime juice with the mayonnaise in a mixing bowl. Toss the cabbage, carrots, red onion and pineapple with the dressing and season. Shred the pork and serve on the warm tortillas along with
the broccoli, slaw, yogurt and lime wedges to squeeze over.
Cook’s tip Add some sliced red chilli and chopped coriander to the slaw for extra spice and flavour. A slaw is a great way to use up any leftover vegetables. Try anything that can be eaten raw, including Brussels sprouts, red cabbage or salad onions.
Typical values per serving:
2 of your 5 a day/high in protein
This recipe was first published in March 2021.