Mini Gem Pulled Pork Tacos
Mini Gem leaves are the taco shell you never knew you needed — crisp, cup-shaped, and sturdy enough to hold a full load of slow-pulled pork.
Mini Gem leaves are the taco shell you never knew you needed. Crisp, cup-shaped, and sturdy enough to hold a full load of slow-pulled pork — this is the kind of dish that disappears within minutes of hitting the table.
Method
- Make the slaw. Toss shredded cabbage with vinegar, sugar, and salt. Set aside for at least 10 minutes to quick-pickle.
- Warm the pork. Heat pulled pork in a pan over medium heat with a splash of barbecue sauce. Cook until heated through and slightly caramelised at the edges.
- Prepare the cups. Gently separate Mini Gem leaves to form natural cups. Choose the sturdiest ones — they become your taco shells.
- Assemble. Spoon pulled pork into each leaf cup. Add a pinch of slaw, a drizzle of chipotle mayo, and a jalapeño slice.
- Garnish and serve. Scatter coriander over the platter. Serve with lime wedges.
Aeroveg tip: Mini Gem cups hold their crunch for longer than you'd expect — you can assemble 15 minutes ahead and they won't go soggy. The cold crisp lettuce against warm pulled pork is the whole experience.