Rio Rancho Pulled Pork Tacos
Dinner’s Just 15 Minutes Away!
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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
White Wine Vinegar
Southwest Spice Blend
Chicken Stock Concentrate
(Contains Soy, Wheat)
Not included in your delivery
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.