Recipes
Mexican Pull-apart Pork
Made using the Lakeland 6L Slow Cookernutritional count per serving 26.3g total fat (13.2g saturated fat); 2842kJ (680 cal); 66.5g...
Ingredients
- 2 medium red bell peppers, sliced thinly
- 2 medium brown onions, sliced thinly
- 375g bottled chunky mild tomato salsa
- 280g barbecue sauce
- 4 garlic cloves, crushed
- 3 tsp ground cumin
- 2 tsp cayenne pepper
- 1 tsp dried oregano
- 1 kg boneless pork shoulder
- 12 large flour tortillas
- 240g sour cream
- a bunch of fresh coriander, chopped
Method
- Combine capsicum, onion, salsa, sauce, garlic, spices and oregano in the slow cooker; add pork, turn to coat in mixture. Cook, covered, on low, 8 hours.
- Carefully remove pork from cooker; shred meat using two forks. Return pork to cooker; stir gently. Season to taste.
- Divide pork between tortillas. Serve topped with sour cream and coriander, and accompany with lime wedges.
- TIPSYou can quickly peel the capsicum with a vegetable peeler if you don’t like the skin peeling off when it’s cooked.Suitable to freeze at the end of step 2.