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Cuban mojo pork with avocado and corn slaw

1/4 cup (60ml) extra virgin olive oil
2 tablespoons lime juice
1/3 bunch coriander, leaves and stems chopped
3  cloves Barbismoked™ Tandoori and Lime Smoked Garlic
1/4 cup mint leaves, chopped
2 tablespoons orange juice
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
400g Coles Australian Pork Sirloin Steak
1 large corn cob, husk and silks intact
200g pkt Coles Brand Australian Coleslaw
1 large avocado, stoned, peeled, coarsely chopped
4 Coles Brand White Soft Wraps


Step 1
Reserve 1 tablespoon each of the oil and lime juice. Process the coriander, garlic, mint, orange juice, oregano, cumin and remaining oil and lime juice in a food processor until smooth. Season.
Step 2
Place pork in a shallow dish. Drizzle with 1 tbs of coriander mixture. Toss to coat. Place in fridge for 5 mins to marinate.
Step 3
Meanwhile, rinse the corn. Place on a microwave-safe plate and cook in microwave on high for 3 mins. Set aside until cool enough to handle. Remove the husk and silks. Use a sharp knife to cut down the side of the corn cob to remove the kernels. Place corn kernels, coleslaw and avocado in a large bowl. Drizzle with the reserved oil and lime juice. Season. Toss gently to combine.
Step 4
Heat a large non-stick frying pan over medium heat. Cook pork for 3 mins each side for medium or until cooked to your liking. Set aside for 2 mins to rest. Thinly slice.
Step 5
Heat a chargrill on high. Cook the wraps for 1-2 mins or until lightly charred. Place on serving plates. Top with slaw and pork. Drizzle with remaining coriander mixture.


Based on a recipe featured on