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 Tacos with Chive Crema & Pickled Cabbage Slaw
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High protein
New
Serving size
Ingredients
- 250g cantina del sabor corn tortillas (use half) (Corn (62%), Water, Oil)
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 40g Soft Cheese (Milk) (10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
- 275g 6 hour slow-cooked pork (pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
- 2 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 1 tbsp ancho spice blend (Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 unwaxed lime
- 1 handful of fresh chives
- 1 onion
- 1 carrot
- 1 savoy cabbage
Nutritional Information
Calories: 624
Protein: 33g
Carbs: 48g
Fat: 35g
Ingredients
- 1 savoy cabbage (use half)
- 1 carrot (use half)
- 1 onion (use half)
- 1 handful of fresh chives (use half)
- 1 unwaxed lime (use half)
- 30g maple and mustard dressing (use half) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 tbsp ancho spice blend (use half) (Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
- 2 tbsp tomato ketchup (use half) (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 140g 6 hour slow-cooked pork (pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
- 40g Soft Cheese (use half) (Milk) (10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
- 2 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 250g cantina del sabor corn tortillas (use a quarter) (Corn (62%), Water, Oil)
Nutritional Information
Calories: 635
Protein: 33g
Carbs: 48g
Fat: 36g
Pulled Pork Tacos with Chive Crema & Pickled Cabbage Slaw
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium saucepan, a small bowl, a large bowl, a measuring jug & a grater
Pickle the slaw
- Thinly slice the cabbage. Coarsely the carrot. Thinly slice the onion. Finely slice the chives
- In the large bowl, combine the cabbage, carrot, maple mustard dressing, juice from the lime and half of the onion. Mix well and season with salt and pepper and leave to pickle
Get simmering
- Heat the medium saucepan with 1/2 tsp oil on medium heat. Once hot, add the remaining sliced onion and cook for 3-4 mins. Season with salt and pepper
- Add the ancho spice blend, tomato ketchup and cook for a further minute. Add the pork and 200ml (100ml for 1 person) to the pan, along with all the juices from the bag. Gently pull apart any larger pieces and simmer for 10 mins. Season with salt and pepper
Make the chive crema
- In the small bowl, mix together the cheese, mustard & half of the chives. Season with salt and pepper and add a splash of water to loosen to spreading consistency
Cook the tacos
- 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)
Assemble the tacos
- Share the tacos between plates. Spread the chive crema onto each taco. Top with the slaw and the pulled pork mix
- Sprinkle over the remaining chives
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