#UAPchilli Recipe of the Month | November | UAP Limited
Latest News #UAPchilli Recipe of the Month: November

#UAPchilli Recipe of the Month: November

Published on 1 November, 2019

Latest News

Need inspiration on how to use this month’s mouth-watering giveaway?  Impress guests or enjoy with the family – find out how to use World of Zing’s Jalapeno, Apple & Cucumber Table Sauce with help from UAP.

Looking for a tasty way to use your Jalapeno, Apple & Cucumber table sauce? This easy Mexican pulled pork recipe should do the trick. Packed full of flavour, yet simple to make, we can’t think of a better way to discover a new taste sensation! So gather everyone round, pull that pork and get ready to serve up a Mexican dish with extra tang!

Mexican Pulled Pork Tacos


1.5kg rindless pork shoulder, cut into large chunks
1 red onion, roughly chopped
Pickled onions
3 tbsp tomato puree
Juice 2 oranges (around 200ml)
Juice 3 large limes (around 75ml)
3 tbsp white wine vinegar

2 garlic cloves, crushed
2-3 tbsp Jalapeno, Apple & Cucumber Table Sauce by World of Zing

To Serve:
24 corn tacos, warmed
4 little gem lettuces, trimmed
Soured cream or half-fat creme fraiche


1. Put the marinade ingredients in a large zip-seal freezer bag and squish until well combined. Add the pork and onion, ensuring they’re well coated. Seal and put in the fridge overnight.

2. Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a medium casserole dish. Cover with a lid and place in the oven for 4-5 hours or until the pork is very tender and falls apart when poked with a fork.

3. Drain the pork in a colander, reserving the marinade, then transfer the pork to a board. Shred the pork with two forms, drizzle over 4-5 tbsp of the reserved marinade, and serve from the board with the picked onions, warmed corn tacos, shredded lettuce, sour cream and a splash of Jalapeno, Apple & Cucumber Table Sauce by World of Zing for extra tang!

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