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
-
250g cantina del sabor corn tortillas (use a quarter)(Corn (62%), Water, Oil)
-
2 tsp Dijon mustard (use half) (Mustard)(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
-
40g Soft Cheese (use half) (Milk)(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
-
140g 6 hour slow-cooked pork(pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
-
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)
-
1 tbsp ancho spice blend (use half)(Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
-
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 unwaxed lime (use half)
- 1 handful of fresh chives (use half)
- 1 onion (use half)
- 1 carrot (use half)
- 1 savoy cabbage (use half)
Allergens
Contains:
Mustard, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 125Kcal | 635Kcal |
| 525kJ | 2659kJ | |
| Fat | 7.1g | 36g |
| of which saturates | 2.4g | 12g |
| Carbohydrates | 9g | 48g |
| of which sugars | 3.8g | 19g |
| Protein | 6.5g | 33g |
| Salt | 0.72g | 3.6g |
| Fibre | 1.5g | 7.5g |
Ingredients
Ingredients
- 1 savoy cabbage
- 1 carrot
- 1 onion
- 1 handful of fresh chives
- 1 unwaxed lime
-
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 tbsp ancho spice blend(Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
-
2 tbsp tomato ketchup(Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
-
275g 6 hour slow-cooked pork(pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
-
40g Soft Cheese (Milk)(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
-
2 tsp Dijon mustard (Mustard)(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
-
250g cantina del sabor corn tortillas (use half)(Corn (62%), Water, Oil)
Allergens
Contains:
Mustard, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 103Kcal | 624Kcal |
| 431kJ | 2612kJ | |
| Fat | 5.7g | 35g |
| of which saturates | 2.0g | 12g |
| Carbohydrates | 8g | 48g |
| of which sugars | 3.2g | 19g |
| Protein | 5.5g | 33g |
| Salt | 0.6g | 3.6g |
| Fibre | 1.2g | 7.5g |
High protein
New
Pulled Pork Tacos with Pickled Cabbage Slaw & Chive Crema
Turn up your next Taco Tuesday with these crowd-pleasing tacos. Think melt-in-your-mouth-tender slow-cooked British pork, simmered in a fiery ancho sauce. A vibrant pickled slaw, starring crunchy cabbage and sweet carrot. And a cooling chive crema to balance the heat. All stuffed in Cantina del Sabor Cali street tacos, for those authentic Mexican flavours. Delish!
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large frying pan, a medium saucepan, a large bowl, a small bowl, a measuring jug & a grater
Pickle the slaw
- Thinly slice the cabbage. Coarsely grate 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 the sliced onion. Mix well and season with salt and pepper. Leave to pickle
Simmer the pork
- 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
- Stir in the ancho spice blend and tomato ketchup and cook for a further minute
- Add the pork (with all the juices from the bag) and 200ml water (100ml for 1 person). Gently pull apart any larger pieces of pork and simmer for 10 mins. Season with salt and pepper
Make the chive crema
- Meanwhile, in the small bowl, mix together the soft cheese, mustard and half the chives. Season with salt and pepper. Add a splash of water to loosen to spreading consistency
Time for 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)
Plate up
- Share the tacos between plates. Spread the chive crema onto each taco. Top with the slaw and the pulled pork. Sprinkle over the remaining chives
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