Pulled Pork Tacos with Caramelised Apple, Crispy Bacon & Yorkshire Wensleydale Cheese

Main courseServes 2

Pairing pulled pork with apple is a classic combination, but this recipe which includes crispy bacon and Wensleydale Cheese takes it to the next level and is perfect for a quick weekend supper. For more recipe inspiration from Wensleydale Creamery visit their website www.wensleydale.co.uk


200g Yorkshire Wensleydale Cheese

1kg of cooked Pulled Pork

8 tablespoons of Sriracha sauce

8 Corn Tortilla Wraps

2 Baby Gem Lettuce

1 punnet of Cherry Tomatoes

4 Apples

4 tsps of Smoked Paprika

2 tbsps Molasses or Black Treacle

8 slices of Streaky Bacon


  1. Peel 4 apples, cut into wedges and place on a tray. Cover with the molasses and sprinkle with smoked paprika then bake at 180° until soft and lightly caramelised
  2. Place the slices of streaky bacon in between two tightly fitting trays and bake in the oven for 10 mins at 180° C. Once crispy, remove from the oven and cut into small pieces
  3. Wash and chop the baby gem lettuce and halve cherry tomatoes
  4. Lightly toast the soft tortillas in a griddle pan for approx. one minute on each side
  5. To assemble, spread the Sriracha sauce onto the toasted taco and place the little gem and tomatoes on top
  6. Add the pulled pork, caramelised apple and crispy bacon pieces, then crumble over the Yorkshire Wensleydale and enjoy!