Mexican pulled pork

Name: Mexican pulled pork
Cook time: 15 min
Yield: 4
Cuisine: Mexico city, Mexico

with pickled cabbage and corn salsa

Ready in around 15 mins

RECIPE FACT:

Stone tools have been found in Mexico that suggest the existence of humans there around 23,000 years ago.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE CORN SALSA:

Dice the tomatoes into ½ cm cubes. Roughly chop the coriander including the stalk which has lots of flavour. In a bowl mix the tomato, coriander, corn and black beans with a drizzle of olive oil and season with salt and pepper. Set aside until serving.
2. TO HEAT THE RICE:

Microwave option (preferred): Open the bag of steamed brown and wild rice breaking up any clumps by squeezing gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins until hot. Pan method: Open the bag of steamed brown and wild rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot, add the rice and cook for 2-3 mins until hot.
3. TO PICKLE THE CABBAGE AND MEXICAN PULLED PORK:

Place the sliced red cabbage and the pickling mix into a small bowl and set aside. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the pulled pork to the pan and cook for 4-5 mins stirring once or twice to create some crispy bits. Add Mexican BBQ sauce and cook for a further 1 min. Season with salt and pepper to taste.
TO SERVE:

Spoon rice into bowls. Top with Mexican pulled pork and pickled cabbage. Finish with corn salsa and a few dollop with avocado crema.