Slow-cooked pork al pastor tacos

Name: Slow-cooked pork al pastor tacos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 400 g Slow Cooked Mexican Inspired Pork al Pastor; 2 tomatoes, finely chopped; 1 red onion, ½ finely chopped, ½ thinly sliced; 1 fresh green chilli, deseeded and finely chopped; ½ x 25g pack coriander; 2 limes, each cut into 4 wedges; 1 ripe avocado; 6 soft taco wraps, such as Gran Luchito; 1 Sweet Cos or Essential Little Gem lettuce, shredded

Can slow cooked for hours be ready in minutes? Yes it can. Our Mexican Inspired Pork al Pastor is outdoor bred pork shoulder, slow-cooked by us for 10 hours so you can have it ready in just 25 minutes. It's irresistible piled in a taco with chilli and salsa.

5 out of 5 stars(3) Rate this recipe

HealthyHigh protein3 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

400g Slow Cooked Mexican Inspired Pork al Pastor
2 tomatoes, finely chopped
1 red onion, ½ finely chopped, ½ thinly sliced
1 fresh green chilli, deseeded and finely chopped
½ x 25g pack coriander
2 limes, each cut into 4 wedges
1 ripe avocado
6 soft taco wraps, such as Gran Luchito
1 Sweet Cos or Essential Little Gem lettuce, shredded

Method

Preheat the oven to 200ºC, gas mark 6. Cook the pork according to pack instructions, then shred using 2 forks.
Meanwhile, place the tomatoes, chopped red onion and green chilli in a bowl. Set aside a few leaves of coriander to garnish, then roughly chop the rest and stir into the tomatoes, along with the juice of 1 lime wedge and some seasoning.
In a separate bowl, mix the sliced red onion with the juice from 2 lime wedges and a pinch of salt. Set aside. Skin, stone and finely dice the avocado, and mix with the juice from 1 lime wedge.
Warm the tortilla wraps on a hot griddle pan or nonstick frying pan for 30 seconds on each side, then fill with the lettuce, avocado and tomato. Top with the pork, then drizzle with the pineapple, red pepper and chilli salsa from the pack. Garnish with the reserved sliced red onion and coriander leaves. Serve with the extra lime wedges to squeeze over.