Mexican pulled pork

Name: Mexican pulled pork
Cook time: 15 min
Yield: 1
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 1 person

Cooking Instructions:

1. TO PREPARE THE CORN SALSA:
Dice half the tomato into ½ cm cubes. Roughly chop the coriander, including the stalks. Add the tomato, coriander and corn and black beans to a bowl with a drizzle of olive oil. Season with salt and pepper then toss to combine. 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. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2-3 mins until hot.
3. TO PICKLE THE CABBAGE AND COOK THE 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 and cook for 4-5 mins, stirring occasionally to create some crispy bits. Add the Mexican BBQ sauce and cook for a further 1 min. Season with salt and pepper to taste.
TO SERVE:
Spoon the rice into a bowl. Top with Mexican pulled pork and pickled cabbage. Spoon over the corn salsa and dollop with avocado crema.