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Spiced Pork Barbacoa

Stuffed Pita Pockets with Black Beans, Carrots, Romaine and Lime.

20 min

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Tender, thinly sliced pork gets special treatment with a marinade of our smoky spice blend, brown sugar, garlic, and tomato then pan-fried with black beans and lime. This tasty filling is spooned into warm whole wheat pita shells with a little mayo, crisp romaine, and carrots for some crunch.

What We'll Send

Sliced Pork Butt
Whole Wheat Pita
Tomato Paste
Brown Sugar
Black Bean
Romaine Lettuce Heart
Carrot Julienne
Green Onion
Spice Blend
Onion Powder, Chili Powder, Granulated Garlic, Paprika, Ground Ancho 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.

Calories 1032
Fat 50g
Protein 58g
Carbohydrates 89g

What You'll Need

Cooking Directions


Marinate Pork:

Mix tomato paste, brown sugar and spice blend in a mixing bowl with 1 tbsp (2 tbsp for 4 servings) oil.  Drain sliced pork and dry with a paper towel and add to mixing bowl. With clean hands, mix the spice paste into the meat until evenly covered. Set aside to marinate.


Prepare Pita:

Preheat oven to 350°F.  Cut whole wheat pita in half and gently loosen sides apart to form an open pocket. Wrap in foil and place parcel in the oven.


Prepare Ingredients:

Wash and dry romaine and green onions. Cut romaine into ½ inch ribbons and slice green onions finely.  Set aside. Zest and halve one lime and quarter the second. Drain and rinse black beans.


Cook Pork:

Heat 1 tbsp (2 tbsp for 4 servings) oil in a large skillet over high heat. Add marinated pork, season well with salt and cook for 3-5 minutes or until mostly cooked. Add black beans and cook until meat is 160°F, no longer pink and beans are hot. Add zest and juice from halved lime and sliced green onions. Turn off heat and keep warm on burner.


Assemble + Serve:

Remove pita bread from oven. Spread mayonnaise inside of each pita pocket and then stuff with romaine and julienne carrots.  Stuff with pork and black beans and a squeeze of remaining lime wedges in each pita to finish. Enjoy!

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