What are the main ingredients in Spicy Pulled Pork Tacos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Spicy Pulled Pork Tacos?

Calories: 951, Carbs: 70 grams, Fat: grams, Protein: 43.7 grams, Sugar: 22.3 grams, Salt: 21 grams

How do I prepare Spicy Pulled Pork Tacos?

CORN ON THE COB: Place a pan, that has a lid, over a high heat with a drizzle of oil and a splash of water to just cover the base. Once simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter (optional), and fry for a further 2 minutes until cooked through and golden, turning as it colours. Season to taste. LET’S GO…: Boil the kettle. Dilute the stock with 300ml of boiling water. Pat the pork fillets dry with paper towel. Place a pot over a medium heat with a drizzle of oil. When hot, fry the onions for 4-5 minutes until soft and translucent, shifting occasionally. Add the pork fillets and the tomato paste and fry for 2-3 minutes until the tomato paste is fragrant. Pour in the diluted stock. Reduce the heat, and simmer for 8-10 until the pork is tender and cooked through. Remove the pot from the heat and remove the pork from the pot, reserving the stock in the pot. Using two forks (one to secure the pork and the other to shred), gently shred the pork in thin strips. Season and set aside. SPICY MAYO & PULLED PORK: In a small bowl, combine the mayo, the gochujang (to taste), and seasoning. Set aside. To the pot with the stock, add the pulled pork and the KFC sauce. Stir until fully combined. Place the pot over a medium-low heat and leave to gently simmer for 3-5 minutes until thickened. Season to taste. ROASTY TOASTY: Return the pan to a medium heat. When hot, dry toast the tacos for 15 seconds per side until warmed through and lightly crisped. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go to stop them from getting cold or drying out. TACO NIGHT: Lay down the warmed tortillas. Top with the shredded green leaves, the saucy pulled pork, and the cucumber matchsticks. Dollop over the spicy mayo. Scatter over the chopped coriander and side with the corn on the cob. Look at you, Chef!

What should be prepared from my kitchen to make Spicy Pulled Pork Tacos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Spicy Pulled Pork Tacos

Name: Spicy Pulled Pork Tacos
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

Welcome Mexico into your kitchen with these delicious pulled pork tacos! Toasted corn tacos are topped with saucy pulled pork, fresh cucumber matchsticks, and are finished off with a spicy gochujang mayo. You’ll be blown away by how much flavour is packed into these tacos!!

Spicy Pulled Pork Tacos

with cucumber matchsticks & a spicy mayo

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Chicken
Chicken Stock
Corn On The Cob
Corn Tacos
Cucumber
Fresh Coriander
Gochujang
Green Leaves
Kewpie Mayo
Onion
Onions
Pork Fillet
Sepial's KFC Sauce
Tomato Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

LET’S GO…
Boil the kettle. Dilute the stock with 150ml of boiling water. Pat the pork fillet dry with paper towel. Place a pot over a medium heat with a drizzle of oil. When hot, fry the onions for 3-4 minutes until soft and translucent, shifting occasionally. Add the pork fillet and the tomato paste and fry for 2-3 minutes until the tomato paste is fragrant. Pour in the diluted stock. Reduce the heat, and simmer for 8-10 until the pork is tender and cooked through. Remove the pot from the heat and remove the pork from the pot, reserving the stock in the pot. Using two forks (one to secure the pork and the other to shred), gently shred the pork in thin strips. Season and set aside.
CORN ON THE COB
Place a pan, that has a lid, over a high heat with a drizzle of oil and a splash of water to just cover the base. Once simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter (optional), and fry for a further 2 minutes until cooked through and golden, turning as it colours. Season to taste.
SPICY MAYO & PULLED PORK
In a small bowl, combine the mayo, the gochujang (to taste), and seasoning. Set aside. To the pot with the stock, add the pulled pork and the KFC sauce. Stir until fully combined. Place the pot over a medium-low heat and leave to gently simmer for 3-5 minutes until thickened. Season to taste.
ROASTY TOASTY
Return the pan to a medium heat. When hot, dry toast the tacos for 15 seconds per side until warmed through and lightly crisped. Once heated, stack under a dry tea towel to stop them from getting cold or drying out.
TACO NIGHT
Lay down the warmed tortillas. Top with the shredded green leaves, the saucy pulled pork, and the cucumber matchsticks. Dollop over the spicy mayo. Scatter over the chopped coriander and side with the corn on the cob. Look at you, Chef!

Chicken Stock - 5ml
Pork Fillet - 150g
Onion - 1
Tomato Paste - 7,5ml
Corn on the Cob - 1
Kewpie Mayo - 50ml
Gochujang - 5ml
Sepial's KFC Sauce - 30ml
Corn Tacos - 3
Green Leaves - 20g
Cucumber - 50g
Fresh Coriander - 4g

Download the Recipe

Serves 2

LET’S GO…
Boil the kettle. Dilute the stock with 300ml of boiling water. Pat the pork fillets dry with paper towel. Place a pot over a medium heat with a drizzle of oil. When hot, fry the onions for 4-5 minutes until soft and translucent, shifting occasionally. Add the pork fillets and the tomato paste and fry for 2-3 minutes until the tomato paste is fragrant. Pour in the diluted stock. Reduce the heat, and simmer for 8-10 until the pork is tender and cooked through. Remove the pot from the heat and remove the pork from the pot, reserving the stock in the pot. Using two forks (one to secure the pork and the other to shred), gently shred the pork in thin strips. Season and set aside.
CORN ON THE COB
Place a pan, that has a lid, over a high heat with a drizzle of oil and a splash of water to just cover the base. Once simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter (optional), and fry for a further 2 minutes until cooked through and golden, turning as it colours. Season to taste.
SPICY MAYO & PULLED PORK
In a small bowl, combine the mayo, the gochujang (to taste), and seasoning. Set aside. To the pot with the stock, add the pulled pork and the KFC sauce. Stir until fully combined. Place the pot over a medium-low heat and leave to gently simmer for 3-5 minutes until thickened. Season to taste.
ROASTY TOASTY
Return the pan to a medium heat. When hot, dry toast the tacos for 15 seconds per side until warmed through and lightly crisped. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go to stop them from getting cold or drying out.
TACO NIGHT
Lay down the warmed tortillas. Top with the shredded green leaves, the saucy pulled pork, and the cucumber matchsticks. Dollop over the spicy mayo. Scatter over the chopped coriander and side with the corn on the cob. Look at you, Chef!

Chicken Stock - 10ml
Pork Fillet - 300g
Onion - 1
Tomato Paste - 15ml
Corn on the Cob - 2
Kewpie Mayo - 100ml
Gochujang - 10ml
Sepial's KFC Sauce - 60ml
Corn Tacos - 6
Green Leaves - 40g
Cucumber - 100g
Fresh Coriander - 8g

Download the Recipe

Serves 3

LET’S GO…
Boil the kettle. Dilute the stock with 450ml of boiling water. Pat the pork fillets dry with paper towel. Place a pot over a medium heat with a drizzle of oil. When hot, fry the onions for 5-6 minutes until soft and translucent, shifting occasionally. Add the pork fillets and the tomato paste and fry for 2-3 minutes until the tomato paste is fragrant. Pour in the diluted stock. Reduce the heat, and simmer for 10-15 until the pork is tender and cooked through. Remove the pot from the heat and remove the pork from the pot, reserving the stock in the pot. Using two forks (one to secure the pork and the other to shred), gently shred the pork in thin strips. Season and set aside.
CORN ON THE COB
Place a pan, that has a lid, over a high heat with a drizzle of oil and a splash of water to just cover the base. Once simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter (optional), and fry for a further 2 minutes until cooked through and golden, turning as it colours. Season to taste.
SPICY MAYO & PULLED PORK
In a small bowl, combine the mayo, the gochujang (to taste), and seasoning. Set aside. To the pot with the stock, add the pulled pork and the KFC sauce. Stir until fully combined. Place the pot over a medium-low heat and leave to gently simmer for 3-5 minutes until thickened. Season to taste.
ROASTY TOASTY
Return the pan to a medium heat. When hot, dry toast the tacos for 15 seconds per side until warmed through and lightly crisped. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go to stop them from getting cold or drying out.
TACO NIGHT
Lay down the warmed tortillas. Top with the shredded green leaves, the saucy pulled pork, and the cucumber matchsticks. Dollop over the spicy mayo. Scatter over the chopped coriander and side with the corn on the cob. Look at you, Chef!

Chicken Stock - 15ml
Pork Fillet - 450g
Onions - 2
Tomato Paste - 22,5ml
Corn on the Cob - 3
Kewpie Mayo - 150ml
Gochujang - 15ml
Sepial's KFC Sauce - 85ml
Corn Tacos - 9
Green Leaves - 60g
Cucumber - 150g
Fresh Coriander - 12g

Download the Recipe

Serves 4

LET’S GO…
Boil the kettle. Dilute the stock with 600ml of boiling water. Pat the pork fillets dry with paper towel. Place a pot over a medium heat with a drizzle of oil. When hot, fry the onions for 5-6 minutes until soft and translucent, shifting occasionally. Add the pork fillets and the tomato paste and fry for 2-3 minutes until the tomato paste is fragrant. Pour in the diluted stock. Reduce the heat, and simmer for 10-15 until the pork is tender and cooked through. Remove the pot from the heat and remove the pork from the pot, reserving the stock in the pot. Using two forks (one to secure the pork and the other to shred), gently shred the pork in thin strips. Season and set aside.
CORN ON THE COB
Place a pan, that has a lid, over a high heat with a drizzle of oil and a splash of water to just cover the base. Once simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter (optional), and fry for a further 2 minutes until cooked through and golden, turning as it colours. Season to taste.
SPICY MAYO & PULLED PORK
In a small bowl, combine the mayo, the gochujang (to taste), and seasoning. Set aside. To the pot with the stock, add the pulled pork and the KFC sauce. Stir until fully combined. Place the pot over a medium-low heat and leave to gently simmer for 3-5 minutes until thickened. Season to taste.
ROASTY TOASTY
Return the pan to a medium heat. When hot, dry toast the tacos for 15 seconds per side until warmed through and lightly crisped. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go to stop them from getting cold or drying out.
TACO NIGHT
Lay down the warmed tortillas. Top with the shredded green leaves, the saucy pulled pork, and the cucumber matchsticks. Dollop over the spicy mayo. Scatter over the chopped coriander and side with the corn on the cob. Look at you, Chef!