Fiery Pulled Pork Tortilla

Main courseServes 2

A quick and tasty dish that uses left over pork meat from your Sunday roast or BBQ, this Fiery Pulled Pork Tortilla recipe from Huddersfield based Shaws uses their newly released Habanero & Red Pepper Chutney to bring a delicious Mexican twist to your mid-week table! Bursting with fiery Habanero chillies and married with tasty, sweet red peppers, it’s perfect for spicing up chicken, adding to chilli or dolloping onto nachos. The new Habanero & Red Pepper Chutney is available to buy at 50 Tesco stores regionally as well as online. For more recipe inspiration and to buy visit online



1 red onion
2 tbsp red wine vinegar
1 tbsp olive oil
200g cooked pork belly or left-over roast pork
200g of sweetcorn (frozen or drained weight from can)
200g of black beans (drained weight from can or soaked overnight & cooked)
2 tbsp Shaws Habanero Red Pepper Chutney
tortillas, guacamole and grated cheese to serve


  1. Slice the red onion thinly and cover with the vinegar in a bowl and put to one side
  2. Chop the pork into bite size pieces, then heat the olive oil in a large frying pan
  3. Add the pork and sweetcorn and fry for 5 minutes on a medium heat
  4. Add the beans to the frying pan and heat for a further 2 minutes
  5. Add the chutney to the pan and stir through well. Add a little water if you don't like it too hot, or add more chutney if you want it really fiery!
  6. Warm your tortillas as per instructions on packet and once warm, fill with the pork and chutney mixture and top with guacamole, the pink pickled onion and cheese. Enjoy!