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Pork rib eye roast tacos

pork rib eye roast tacos

Easy to cook peppered pork rib eye roast tacos

WW easy to cook peppered pork rib eye roast about 1kg

3T canola oil
1 red onion, roughly chopped
1 stalk celery, roughly chopped
2 cups chicken stock
2 cups water
1/4 cup Worcestershire sauce
2T chipotle seasoning

For the fillings:
Cabbage slaw: combine
1/2 white cabbage, finely shredded
3 jalapenos, finely diced
1 small red onion, finely diced
4T roughly chopped coriander
2 cups good quality mayonnaise
Salt and freshly ground black pepper

Carrot slaw: combine
2 carrots, grated
4T roughly chopped coriander
1/2 red chilli, thinly sliced
3T tabasco chipotle
1/2 cup apple cider vinegar
2T maple syrup
Whole wheat tortillas

Heat a large pan over a high heat. Add the pork and oil and sear on both sides until charred. To the same pan add the onion and celery, cooking until soft. Add the stock and balsamic glaze that the pork comes with.
Add the water, Worcestershire sauce and chipotle seasoning while removing any bits that might of gotten stuck at the bottom the pan. Add the pork to a large roasting dish along with the stock and water. Cover the dish with foil and roast in the oven at 160’C for 2 hours or until the meat can be shredded.
Toast the tortillas in a dry pan and slightly charred before filing it with the shredded pork and top with the 2 slaws

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