eCook Meal
Spicy Pulled Pork Tacos
with cucumber matchsticks & a spicy mayo
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!!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R245.48
for 4 servings · R61.37 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Tomato Paste needs 30 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
-
Pork Fillet needs 600 gPork Bones Avg 800 g 800 g at R51.99 · 75% of packR38.99
-
Corn Tacos needs 12Corn Taco Shells 12 pk R76.99 · whole pack (size can't be divided)R76.99
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
-
Gochujang needs 20 mlAsian Gochujang Paste 240 g R76.99 · whole pack (size can't be divided)R76.99
-
Chicken Stock needs 20 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Sepial's KFC Sauce
- Kewpie Mayo
- Corn on the Cob
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Spicy Pulled Pork Tacos?
The preparation time for Spicy Pulled Pork Tacos with cucumber matchsticks & a spicy mayo is between 20 and 35 minutes.
What is the total time required to make Spicy Pulled Pork Tacos with cucumber matchsticks & a spicy mayo?
The total time required to make Spicy Pulled Pork Tacos with cucumber matchsticks & a spicy mayo is between 35 and 50 minutes.
How many servings does Spicy Pulled Pork Tacos provide?
4 servings
What are the main ingredients in Spicy Pulled Pork Tacos?
Chicken, Chicken Stock, Corn On The Cob, Corn Tacos, Cucumber, Fresh Coriander, Gochujang, Green Leaves, Kewpie Mayo, Onion, Pork Fillet, Sepial's KFC Sauce, Tomato Paste
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?
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! 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. 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. 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.
What should be prepared from my kitchen to make Spicy Pulled Pork Tacos?
Chicken, Chicken Stock, Corn On The Cob, Corn Tacos, Cucumber, Fresh Coriander, Gochujang, Green Leaves, Kewpie Mayo, Onion, Pork Fillet, Sepial's KFC Sauce, Tomato Paste
How many calories does Spicy Pulled Pork Tacos have?
951 calories
How much fat content does Spicy Pulled Pork Tacos have?
grams