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Spiced Sliced Pork

with Black Beans and Lime Pita Pockets and Romaine and Carrots

20 min

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The word "barbacoa" is from Barbadoes culture and loosely translates to mean "barbeque." They were the first recorded people to cook their food on fig branches over an open flame. If available, try cooking the pork in this meal over a barbeque grill, instead of cooking on a hot skillet!

What We'll Send

Ground Ancho Powder
Mayonnaise
Green Onion
Carrot Julienne
Lime
Black Bean
Romaine Lettuce Heart
Tomato Paste
Brown Sugar
Sliced Pork Butt
Whole Wheat Pita
Spice Blend
Paprika, Onion Powder, Granulated Garlic, Chili Powder
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Nutrition
Calories 1032
Fat 50g
Protein 58g
Carbohydrates 89g

What You'll Need

Cooking Directions

1

In a bowl, prepare the marinade by mixing together the tomato paste, brown sugar, spice blend and 2 tbsp. (1/4 cup for 4 servings) of water. Season to taste with salt and pepper. Add pork, and toss to coat in marinade. Set aside to marinate for 5 minutes.

2

While the pork is marinating, prepare the crema. Wash and zest the lime. Add zest to a small bowl, along with the mayonnaise, half of the lime juice and a pinch of salt. Whisk together and set aside.

3

Heat a large skillet over medium-high heat with a drizzle of oil. Add the marinated pork and cook for 5-10 minutes until golden brown and caramelized.

4

While the pork is cooking, thinly slice the romaine lettuce , and wash/dry. Drain and rinse the black beans. Thinly slice the green onions. Slice the pitas in half, then carefully open each one into a pocket. Fill the pita with shredded lettuce, carrots, black beans, green onion and barbacoa pork. Top with lime crema and any remaining lime wedges. enjoy!

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