Carne Asada Pulled Pork And Zesty Coriander Vinaigrette
Make this deliciously fresh Mexican dish a new midweek favourite.
30 mins
Serves 4
Medium
what you need
2 packs of Three Aussie Farmers Pulled Pork
3 tomatoes, diced
1 red onion, diced
1 cup fresh coriander, chopped
2 garlic cloves, minced
4 limes, juiced
90ml olive oil
2 tsp. chilli flakes
2 tsp. lime zest
40ml apple cider vinegar
1 Tbsp. sugar
1 brown onion, finely diced
1 tsp. chilli powder
2 tsp. ground cumin
2 tsp. ground coriander seeds
30ml water
2 jalapenos, sliced to serve
Salt and pepper, to taste
8 small soft tacos, lightly toasted
how to make it
Mix tomatoes, red onion, ½ cup coriander, 1 garlic and, juice of 2 limes, 30ml olive oil. Season with salt and pepper to taste, then cover and set aside to refrigerate.
To make coriander vinaigrette, mix the remaining coriander, lime juice, olive oil, chilli flakes, lime zest, vinegar, and sugar in a separate bowl, cover and set aside to refrigerate.
In a fry-pan over med heat, cook the onions until soft. Add in the pulled pork and break apart to heat evenly. Sprinkle the spices over the top and add the water. Stir through until pulled pork and spices are well combined for 5 mins and the pork is hot. Transfer to a serving bowl.
Take the Pico de Gallo and the vinaigrette from the fridge.
Grab a soft taco and place some pulled pork in the middle followed by the Pico de Gallo and drizzle a tsp. of that zesty vinaigrette.
Serve and enjoy!
You can’t go wrong with pulled pork. Especially slow cooked Aussie pulled pork that’s faster to make than baked beans on toast. It’s a big claim, but this might be the best thing since sliced bread… The only hard bit is deciding how to eat it – sliders, nachos, tacos, wraps, salads, pasta,- or you could forget that and just grab a fork.
