Pulled Pork Tacos with Cucumber Salsa

Pulled Pork Tacos with Cucumber Salsa

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Gluten Free Bag on Sunday, February 23, 2020.
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Ingredients

Pork

  • 1 pack chipotle pork scotch
  • 1/3 cup GF chicken stock
  • 1 pack soft tortillas

Salad

  • 1/2 cos lettuce, shredded
  • 2 carrots, grated
  • 2 Tbsp mayonnaise

Salsa

  • 1 Lebanese cucumber, finely diced
  • 1/4 red onion, finely diced (optional)
  • 1/2 bunch mint, leaves chopped

To Serve

  • 1 pack chipotle sauce (optional, adults only)
  • 125g sour cream

Steps

  1. Preheat oven to 220°C. Heat pork. Place pork, any pork juices and stock in a baking dish. Cover with foil and bake for about 25 minutes, until heated through and easy to pull apart.
  2. Heat tortillas. Wrap tortillas in foil and bake on rack, below pork, for about 10 minutes or until ready to use. Alternatively, wrap in a damp tea towel and microwave for 1-2 minutes.
  3. Prep salad & salsa. In a bowl, toss lettuce and carrots with mayonnaise and season to taste. In a second bowl, toss cucumber and onion with mint and a drizzle of olive oil and vinegar. Season to taste.
  4. Make chipotle sour cream. In a small bowl, combine chipotle sauce and sour cream. Keep some sour cream plain for little foodies, or mix half the sour cream with mild sweet chilli sauce.
  5. To finish. Roughly pull pork apart with tongs or two forks. Toss through juices and season to taste.
  6. Serve tortillas filled with pork, salad, salsa and chipotle sour cream.

Nutritional Information

Energy 2860 kj
684 kcal
Protein 28.3g
Carbohydrate 66.9g
Fat 32.6g