Harissa pulled pork & black bean chilli with crunchy red cabbage salad

Combining sweet and spicy harissa, tender, melting meat and earthy black beans, our pulled pork chilli is brimming with aromatic flavour. Serve it with floury tortillas, crunchy red cabbage and cooling fresh mint (cutting through the richness of the meat). A delicious take on a classic that’s on the table in under an hour, our pulled pork chilli is guaranteed to become a family favourite.

55 mins

4

Easy

• 1 x 580g Field & Flower harissa pulled pork shoulder
• 1 x 400g can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, crushed
• 1 x 400g can chopped tomatoes
• 1 tbsp tomato puree
• 2 tsp harissa
• 1 tsp garam masala
• 1 tsp ground cumin
• 500ml chicken stock
• Seasoning to taste

For the red cabbage salad:
• 1/2 red cabbage, finely sliced
• 2 orange peppers, finely sliced
• 4 spring onions, roughly chopped
• 2 tbsp mint, finely chopped
• 2 tbsp olive oil
• Juice of 1/4 lemon
• Seasoning to taste

To serve:
• 4 x soft tortillas
• Handful of fresh coriander, roughly chopped

1. Pre-heat the oven to 190C. Remove the pulled pork from its packaging and carefully place into a tin foil parcel, sealing lightly at the top. Cook in the oven for 20-25 minutes until soft and heated through, then shred the meat roughly with a fork. Set aside and keep warm.

2. To make the chilli, heat the oil in a large saucepan and sauté the onion for 10 minutes until soft. Add the garlic and cook for a further minute or two, then add the tomato puree, harissa, garam masala, ground cumin and seasoning, stirring well to coat everything. Tip in the black beans, chopped tomatoes and chicken stock and leave to simmer for 15 minutes with the lid off. In the final 2 minutes of cooking time, stir through the pulled pork.

3. While the pulled pork & chilli cooks, prepare your salad by combining all of the chopped ingredients in a large mixing bowl.

4. If serving with tortillas, heat a frying pan and dry-fry each tortillas for a minute or two each side (until starting to turn golden).

5. Serve the chilli with the red cabbage salad, tortillas (if liked) and fresh coriander.