Sweet Chili Pulled Pork Tacos with Slaw and Pickled Jalapeño
Prep & Cook Time:10-15 min.
Cook Within:4 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
What if we gave you the most delightful pork sandwich pieces… the crunchy slaw, the sweet sauce, the savory pork… but did it in taco form? You'd be calling us geniuses, yes? We're sure our MacArthur grant is in the mail. Tip: Easiest way to remove jalapeño stems and seeds: remove ends, then hold upright. Carefully slice the pepper into four pieces, leaving stem and seed to discard.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using 16 oz. pulled pork, follow same instructions, working in batches if necessary.
If using ground turkey, follow same instructions as pulled pork in Step 3, seasoning with a pinch of salt and pepper, and breaking up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
If using steak strips, separate steak strips into a single layer, pat dry, and season with a pinch of salt and pepper. Follow same instructions as pulled pork in Step 3, stirring occasionally, until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes.
Prepare the Ingredients
Coarsely chop cilantro (no need to stem).
Stem jalapeño, seed, remove ribs, and slice into ¼" strips. Wash hands and cutting board after working with jalapeño.
Make Slaw and Pickle Jalapeño
In a mixing bowl, combine slaw mix, mayonnaise, 1 tsp. rice wine vinegar (reserve remaining for pickling), and a pinch of pepper. Set aside.
Combine remaining rice wine vinegar, sugar, and jalapeño in a microwave-safe bowl. Microwave, 1 minute.
Stir jalapeño to combine, then set aside.
Cook the Pork
Coarsely chop pulled pork. Excess pork fat will render while cooking and add flavor.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pulled pork to hot pan and stir occasionally until heated through, 2-3 minutes.
Stir in 2 Tbsp. water and cook until water is absorbed, 30-60 seconds.
Remove from burner and stir in sweet chili sauce.
Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Plate dish as pictured on front of card, filing tortillas with pulled pork, slaw mix, pickled jalapeño (to taste), peanuts, and cilantro. Bon appétit!
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