Com­bine pork and slaw for tasty tacos

Upper Hutt Leader - - FRONT PAGE -

Place pork, onion and gar­lic in slow cooker/casse­role dish, cover and set aside in fridge.

Com­bine pork mari­nade sauce in amedium bowl. Cover and set aside in the fridge.

To cook, pre­heat oven to 180C (if us­ing). Add pork mari­nade to slow cooker/casse­role dish, cover and cook in slow cooker for 9-10 hours on high. Al­ter­na­tively, cook in casse­role dish for about 2 hours. Pork will eas­ily pull apart when ready.

Re­move pork from slow cooker and set aside to rest.

While pork is rest­ing, wrap tor­tilla wraps in foil and bake for 10-12 min­utes un­til heated through. Finely shred cab­bage un­til you have about 2 cups worth. Grate the car­rots. Place in amedium bowl with may­on­naise, vine­gar, salt and wal­nuts and toss to com­bine.

Roughly pull pork apart with two forks. Add to a bowl with 1 cup of cook­ing liq­uid. Toss to com­bine and sea­son to taste.

To serve, top tor­tillas with pulled pork, slaw, a driz­zle of re­main­ing chipo­tle mari­nade, a dol­lop of sour cream and a sprin­kle of co­rian­der.

Win­ter Warm­ers is a new limited edi­tion, sea­sonal of­fer­ing from Na­dia and the team atMyFood Bag fo­cused on bring­ing your favourite win­ter flavours to life and fea­tur­ing mouth-wa­ter­ing slow-cooked meals that you can prep in ad­vance. Come home to slow-cooked per­fec­tion.


Pull your slow cooker out and make... pulled pork taco with win­ter slaw.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.