Speedy Spicy Pulled Pork Tacos
Elevated Dinners, Impressively Easy
Prep, sizzle, mix, serve: Four easy steps to our fastest, freshest weeknight meal yet. Thanks to a few clever time-savers from our chefs, you and yours will be digging into succulent pulled pork tacos in just 15 minutes! Warm tortillas are filled with our premade pulled pork that you’ll “fancy up” with mild green peppers and a dash of Southwest-style spices. Top with sweet and spicy pineapple salsa, a sprinkle of cilantro, dollop of sour cream, and hot sauce to taste, then serve it with guacamole and chips on the side for a fresh, flavorful dinner in a flash!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Long Green Pepper
¼ ounce
Cilantro
1 unit
Lime
4 ounce
Pineapple
8 ounce
Pulled Pork
1 tablespoon
Southwest Spice Blend
1 unit
Tex-Mex Paste
½ cup
Guacamole
4 ounce
Pico de Gallo
6 unit
Flour Tortillas
(Contains Soy, Wheat)
3 tablespoon
Sour Cream
(Contains Milk)
2 teaspoon
Hot Sauce
3 ounce
Blue Corn Tortilla Chips
(Contains Sesame)
Not included in your delivery
1 teaspoon
Cooking Oil
¼ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, core, and thinly slice green pepper into strips. Quarter lime. Roughly chop cilantro. Drain pineapple.
• Drizzle oil in a hot large pan. Add pulled pork*, green pepper, and Southwest Spice Blend; cook, breaking up meat into pieces, until pork is warmed through and green pepper is slightly softened, 4-6 minutes. • Add half the Tex-Mex paste (all for 4) and a splash of water; stir until mixture is combined and creates saucy pork. Remove from heat. (For 4, cook in batches, wiping out pan and adding a drizzle of oil between batches.) TIP: While the pork cooks, move on to Step 3.
• Divide guacamole between two serving bowls (four serving bowls for 4). Stir in a squeeze of lime (big squeeze for 4), a pinch of cilantro, salt, and pepper. TIP: You can plate chips and guac at this point! • In a small microwave-safe bowl, mix drained pineapple, ¼ tsp sugar (½ tsp for 4), and juice from one lime wedge (two wedges for 4). Microwave for 30 seconds. • Drain any liquid from pineapple mixture and stir in pico de gallo (draining first) and a pinch of cilantro.
• Wrap tortillas in damp paper towels; microwave for 30 seconds. • Fill tortillas with pulled pork and pepper mixture. Using a slotted spoon, top with pineapple salsa. Garnish with remaining cilantro and dollop with sour cream. Drizzle with as much hot sauce as you like. • Serve tacos with tortilla chips, cantina guacamole, and any remaining lime wedges on the side.
Pulled Pork is fully cooked when internal temperature reaches 160°.
