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.
Pulled Pork Chilli Con Carne
Tender, 14-hour slow-cooked free-range British pork, without any of the work. All you have to do is heat it up with onions, garlic, tomatoes and fiery Mexican spices. A refreshing pepper pico de gallo, a classic Mexican salsa, completes the feast.
High protein
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 pepper (use half)
- 2 tbsp tomato purée (use half)
- 80g baby spinach (use half)
- 150g British pulled pork
- 1 tsp cajun spice (use half) (cayenne pepper, cardamom, cumin, black pepper, sea salt, fennel, coriander, chilli, oregano, thyme)
- 1 onion (use half)
- 1 carrot (use half)
- 80g brown rice (use half) (brown rice (100%))
- 1 handful of fresh coriander (use half)
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 unwaxed lime (use half)
- 2 garlic clove
- 400g chopped tomatoes (use half) (Tomatoes, Tomato Juice, Citric Acid (E330))
Nutritional Information
Calories: 601
Protein: 45g
Carbs: 58g
Fat: 21g
Ingredients
- 1 onion
- 1 pepper
- 2 garlic clove
- 1 unwaxed lime
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 80g brown rice (brown rice (100%))
- 1 tsp cajun spice (cayenne pepper, cardamom, cumin, black pepper, sea salt, fennel, coriander, chilli, oregano, thyme)
- 2 tbsp tomato purée
- 80g baby spinach
- 300g British pulled pork
- 1 carrot
- 1 handful of fresh coriander
Nutritional Information
Calories: 632
Protein: 44g
Carbs: 57g
Fat: 26g
Pulled Pork Chilli Con Carne
Tender, 14-hour slow-cooked free-range British pork, without any of the work. All you have to do is heat it up with onions, garlic, tomatoes and fiery Mexican spices. A refreshing pepper pico de gallo, a classic Mexican salsa, completes the feast.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Roughly dice the pepper. Heat a large frying pan with 1 tsp oil on high heat. Add the pepper and a pinch of sea salt and cook for 2-3 mins, until deep golden brown. Remove from the pan and set aside in a small bowl.
- Finely dice the carrot (peel optional) and onion. Finely chop or crush the garlic. Reheat the pepper pan with 2 tsp oil on medium-high heat. Add the carrot, garlic and three-quarters of the onion. Cook for 6-8 mins, until softened.
- Add the cajun spice, chipotle and tomato puree to the pan. Cook for 2 mins, then add the chopped tomatoes, the pork and all its juices. Bring to a boil then simmer for 12-15 mins, until the sauce thickens. Pull the pork apart with two forks into shreds. In the final 1-2 mins of cooking, add the spinach and stir to wilt. Season with sea salt to taste.
- Make the salsa; zest and halve the lime, then roughly chop the coriander. Mix the zest, half the coriander, juice from half the lime, the remaining onion, a pinch of sea salt and 2 tsp olive oil into the charred pepper.
- Serve the chilli alongside the rice. Top with the pepper salsa, remaining coriander, and lime cut into wedges.
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