Ingredients
- 100 g purple cabbage, finely sliced with a knife.
- 1 small (100g) carrot, grated.
- 4 spring onions, finely sliced.
- 1/3 cup coriander leaves, roughly chopped.
- 1/4 cup full-fat mayonnaise.
- 2 portions Slow-Cooked Pulled Pork, reheated.
- 4 corn tortillas, heated to serve.
Cucumber Salad
- 1 small (100g) Lebanese cucumber, peeled into ribbons with a vegetable peeler.
- 1/4 teaspoon dried chilli flakes.
- 2 tablespoons apple cider vinegar.
- sea salt, to season.
Directions
- 1. Place cucumber into a bowl and mix with chilli, vinegar and sea salt. Set aside to ‘pickle’ on the counter top while cutting up and preparing the remaining ingredients.
2. Meanwhile, add the red cabbage, carrot, spring onion, coriander and mayo in another bowl and stir to coat. Set aside.
3. Place half the cucumber salad, half the coleslaw and half the pork into a lunchbox. Wrap 2 tortillas in foil and place in fridge for lunch tomorrow.
5. Place half the remaining pork mixture onto each remaining tortilla. Top each with coleslaw and serve with remaining cucumber salad.
Note
Find the Slow Cooked Pulled Pork recipe here.
Dairy-free option: Replace mayo with 1/2 an avocado, mashed.
Paleo option: Take dairy-free option above and omit tortillas and serve as a salad instead. Add 1/2 cup of Cooked Quinoa to each serve if you feel you need more carbs.
Gluten-free option: Corn tortillas should be gluten free. However, you may also like to use Mexican-style hard taco shells.
Pulled pork tastes even better when paired with crispy cabbage and creamy mayonnaise. Serve with a spicy Cucumber Salad for a Korean-take on your delicious Slow-Cooked Pulled Pork.
Ingredients
- 100 g purple cabbage, finely sliced with a knife.
- 1 small (100g) carrot, grated.
- 4 spring onions, finely sliced.
- 1/3 cup coriander leaves, roughly chopped.
- 1/4 cup full-fat mayonnaise.
- 2 portions Slow-Cooked Pulled Pork, reheated.
- 4 corn tortillas, heated to serve.
Cucumber Salad
- 1 small (100g) Lebanese cucumber, peeled into ribbons with a vegetable peeler.
- 1/4 teaspoon dried chilli flakes.
- 2 tablespoons apple cider vinegar.
- sea salt, to season.
Directions
- 1. Place cucumber into a bowl and mix with chilli, vinegar and sea salt. Set aside to ‘pickle’ on the counter top while cutting up and preparing the remaining ingredients.
2. Meanwhile, add the red cabbage, carrot, spring onion, coriander and mayo in another bowl and stir to coat. Set aside.
3. Place half the cucumber salad, half the coleslaw and half the pork into a lunchbox. Wrap 2 tortillas in foil and place in fridge for lunch tomorrow.
5. Place half the remaining pork mixture onto each remaining tortilla. Top each with coleslaw and serve with remaining cucumber salad.
Note
Find the Slow Cooked Pulled Pork recipe here.
Dairy-free option: Replace mayo with 1/2 an avocado, mashed.
Paleo option: Take dairy-free option above and omit tortillas and serve as a salad instead. Add 1/2 cup of Cooked Quinoa to each serve if you feel you need more carbs.
Gluten-free option: Corn tortillas should be gluten free. However, you may also like to use Mexican-style hard taco shells.