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Pulled pork taco bowl

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Ingredients

Adjust Servings:
1.6 kg pork shoulder, rind removed
2 tsp smoked paprika
1 tbsp soft brown sugar
1 tsp fennel seeds
1 tbsp olive oil, plus extra for brushing
100ml apple juice
200ml pork stock
TO SERVE
4 wholemeal tortilla wraps
2 x 250g pouch Mexican-style rice
1 avocado, stoned and finely sliced
200g frozen sweetcorn
16 cherry tomatoes, halved or quartered
12 sliced jalapeños, in brine, drained
1/2 x 280g jar whole roasted peppers, finely sliced
Hot chilli sauce, for drizzling
1 lime, cut into wedges
Small handful of pickled onions

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Pulled pork taco bowl

Ditch your dinner plate for a homemade taco bowl, piled high with Mexican rice, avocado, sweetcorn, roasted peppers and lots of slow-cooked pulled pork. It's high in protein, full of vitamins and requires very little 'cooking' on your part.

Features:
  • Spicy
Cuisine:
  • 9 Hours
  • Serves 4
  • Easy

Ingredients

  • TO SERVE

Directions

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  1. Unroll the pork and rub with the smoked paprika, fennel seeds, brown sugar and plenty of salt and pepper.

  2. Roll up, add the olive oil to a frying pan, and brown the pork on all sides. Transfer to an Instant Pot with the apple juice and pork stock and cook on high for 8-9 hours (alternatively use a slow cooker). Once cooked, shred the pork and keep warm.

  3. To make the taco bowls, press one tortilla wrap into the centre of an ovenproof bowl and lightly brush with olive oil. Bake in a preheated oven at 200C for 8 minutes or until crisp. Keep warm while you cook the remaining tortilla wraps.

  4. Meanwhile, microwave the rice pouches according to pack instructions and bring a pan of water to the boil. Add the sweetcorn and simmer for 3 minutes. Remove with a slotted spoon and set aside.

  5. To assemble, divide the rice between taco bowls and top each with a large spoonful of pulled pork in the centre.

  6. Evenly distribute the sliced avocado, sweetcorn, cherry tomatoes, sliced jalapeños and roasted peppers round the outside. Add a drizzle of hot chilli sauce, if desired, and garnish with lime wedges and a few pickled red onions before serving.

* Any leftover pork shoulder can be used to make my pulled pork pizzas.

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