Rio Rancho Pulled Pork Tacos

Rio Rancho Pulled Pork Tacos

Dinner’s Just 20 Minutes Away!

Read more

Is there anything better than pulled pork? Why yes: this marvelous Tex-Mex mash-up! Here, we’ve #putitinataco (let’s get that trending) to make all your dinner dreams a reality. The pork is topped with a tangy, vinegary cabbage slaw and hot sauce crema to amp up the bold flavor and add delicious crunch. One bite will have your tastebuds yelling “yeehaw!”


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 ounce

Coleslaw Mix

5 teaspoon

White Wine Vinegar

1 unit

Yellow Onion

4 tablespoon

Sour Cream


1 teaspoon

Hot Sauce

10 ounce

Pulled Pork

1 tablespoon

Southwest Spice Blend

1.5 ounce

Tomato Paste

1 unit

Chicken Stock Concentrate

6 unit

Flour Tortillas


Not included in your delivery

2 teaspoon

Vegetable Oil

2 teaspoon

Olive Oil

1 teaspoon




Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3891 kJ
Calories930 kcal
Fat54 g
Saturated Fat19 g
Carbohydrate73 g
Sugar12 g
Dietary Fiber3 g
Protein37 g
Cholesterol135 mg
Sodium1910 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Bowl
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
download icondownload icon

In a medium bowl, toss together coleslaw mix, vinegar, a large drizzle of olive oil, and 1 tsp sugar (1½ tsp for 4 servings). Season with salt and pepper; set aside.


Halve, peel, and dice onion. In a small bowl, combine sour cream, hot sauce to taste, and a large pinch of salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.


Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring, until just softened, 4-5 minutes.


While onion cooks, tear pork into smaller pieces. Add to same pan along with another drizzle of oil. Season with salt, pepper, and Southwest Spice. Cook, stirring, until pork is warmed through, 2-3 minutes. Stir in tomato paste to coat, then add stock concentrate and ½ cup water (¾ cup for 4 servings). Bring to a boil, then reduce heat to low. Simmer until mixture is saucy, 2-3 minutes. Turn off heat.


Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. (Alternatively, wrap tortillas in foil and warm in a 425 degree oven for 5 minutes.)


Divide pork filling between tortillas. (TIP: You may have extra pork filling—if so, serve it on the side.) Top with slaw and drizzle with crema. Serve.