Combine pork and slaw for tasty tacos
myfoodbag.co.nz Place pork, onion and garlic in slow cooker/casserole dish, cover and set aside in fridge.
Combine pork marinade sauce in a medium 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 a medium 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 at MyFood 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.
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