The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
15ml hot honey(honey, chilli extract)
-
250g cantina del sabor corn tortillas (use half)(Corn (62%), Water, Oil)
-
275g 6 hour slow-cooked pork(pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
-
1 tbsp chipotle chilli paste(Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
-
1 tbsp apple cider vinegar(apple cider vinegar (100%))
-
230g black beans(Rehydrated black beans, water, salt.)
- 2 radish
- 1 garlic clove
- 1 unwaxed lime
- 1 handful of fresh coriander
- 1 orange
- 110g baby tomatoes
- 1 onion
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 108Kcal | 643Kcal |
| 453kJ | 2689kJ | |
| Fat | 4.5g | 27g |
| of which saturates | 1.5g | 9.1g |
| Carbohydrates | 12g | 73g |
| of which sugars | 3.2g | 19g |
| Protein | 6.6g | 39g |
| Salt | 0.29g | 1.7g |
| Fibre | 2.5g | 15g |
Ingredients
Ingredients
-
15ml hot honey (use half)(honey, chilli extract)
- 110g baby tomatoes (use half)
-
250g cantina del sabor corn tortillas (use a quarter)(Corn (62%), Water, Oil)
-
1 tbsp chipotle chilli paste (use half)(Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
-
1 tbsp apple cider vinegar (use half)(apple cider vinegar (100%))
- 1 onion (use half)
- 1 handful of fresh coriander (use half)
- 2 radish
- 1 orange (use half)
- 1 unwaxed lime (use half)
-
230g black beans (use half)(Rehydrated black beans, water, salt.)
- 1 garlic clove
-
140g 6 hour slow-cooked pork (use half)(pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 94Kcal | 509Kcal |
| 393kJ | 2130kJ | |
| Fat | 3.1g | 17g |
| of which saturates | 0.9g | 5.1g |
| Carbohydrates | 14g | 73g |
| of which sugars | 3.5g | 19g |
| Protein | 5.0g | 27g |
| Salt | 0.21g | 1.2g |
| Fibre | 2.6g | 14g |
High protein
1/3 daily fibre
4 of 5 a day
Chipotle Pork Pibil Tacos with Black Beans, Salsa & Orange
Elevate taco Tuesday with out take on the legendary pork pibil! You’ll flavour slow-cooked pork with smoky chipotle and sweet orange. Load up your Cantina del Sabor Cali Street tacos with black beans, tomato and orange salsa and fresh coriander, then get stuck in. It’s a trip to Mexico from your kitchen.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large frying pan, a medium saucepan, 2 small bowls, a measuring jug, a sieve & a grater
Time to prep
- Finely dice the onion. Roughly dice the tomatoes. Halve the orange, then dice half into 1cm chunks. Roughly chop the coriander. Zest and quarter the lime. Finely chop or crush the garlic. Thinly slice the radishes. Drain and rinse the beans
Make the salsa
- Add half the onion, the tomatoes, the diced orange and half the coriander to a small bowl with the vinegar, lime zest and the juice from 1 lime wedge. Season with a pinch of salt and pepper. Mix well and set aside to pickle
- Add the radish to the other small bowl and squeeze in the juice from 1 lime wedge
Simmer the pork
- Heat the medium saucepan with 1 tsp oil on medium-high heat. Once hot, add the remaining onion and cook for 3-4 mins. Stir in the garlic and chipotle paste and cook for a further 2 mins, then add the pork (along with all the juices from the bag), beans, the juice from the remaining orange, the hot honey and 100ml water (50ml for 1 person)
- Bring to a boil and simmer for 6-8 mins, shredding the pork with two forks, until the sauce is thickened. Season to taste with salt and pepper
Heat the tortillas
- Meanwhile, heat the large frying pan on high heat. Once hot, add 3-4 tortillas to the pan and cook for 1 min on each side, until golden. Remove and repeat with the remaining tortillas (3-4 per person)
Plate up
- Share the tacos between plates, loaded with the pulled pork and topped with the salsa. Garnish with the radish, remaining coriander and the remaining lime wedges for squeezing over
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