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Excellent way to waste a single component. This really can be just really a fantastic Mexican style pulled pork with corn salsa and a few of my favorites. If you are concerned about the nutritional worth of a few of the dishes, then don't be. Although it could possibly be low in calories, though you are not acquiring much nutrient value from it, it won't sustain you personally, and you'll just wind up hungry again and again eating more calories than you otherwise would have. Nutrition facts labels tell you what's from the meals you eat. It makes it possible to determine whether you have a healthy and balanced diet. Just about every recipe we share has to have an ingredient tag. Some recipes provide nutritional fact info. The fixing label lists the exact amount within the area beneath. They are listed per serving and as a percentage of the daily value.

How to make Mexican style pulled pork with corn salsa

Yield = 6
Prep time: 0:15
Cook time: 6:10
Total time: 6:25

Ingredients

  • 1.9kg Coles Australian Pork Shoulder Roast Boneless
  • 35g pkt taco seasoning
  • 1/4 cup (60ml) olive oil
  • 1 large brown onion, cut into thin rings
  • 6 garlic cloves, bruised
  • 1/2 cup (130g) chunky tomato salsa
  • 1/2 cup (125ml) chicken stock
  • 2 corn cobs, husks and silk removed
  • 400g can black beans, rinsed, drained
  • 100g small cherry tomatoes, quartered
  • 2 spring onions, thinly sliced
  • 1/3 cup coriander leaves
  • 1 cup (240g) sour cream
  • 1 lime, rind finely grated, juiced
  • 1 cup (120g) shredded tasty cheddar
  • 12 small tortillas, heated
  • Lime wedges, to serve

Method

  • Step 1 Preheat oven to 140°C. Rub the pork all over with taco seasoning. Heat 2 tbs of the oil in a large frying pan over medium-high heat. Add pork and cook for 2 mins each side or until browned. Transfer to a roasting pan. Top with onion, garlic, salsa and stock. Cover with foil. Bake for 6 hours or until meat is very tender. Set aside for 10 mins to rest.
  • Step 2 Meanwhile, use a small serrated knife to cut down the side of corn to release the kernels. Heat remaining oil in a frying pan over medium-high heat. Add corn kernels. Cook, stirring, for 2 mins or until golden. Transfer to a bowl. Stir in beans, tomato, spring onion and coriander.
  • Step 3 Whisk the sour cream, lime rind and lime juice in a small bowl. Season. Use 2 forks to coarsely shred pork. Serve with corn mixture, sour cream mixture, cheddar, tortillas and lime wedges.