
Mexican Pull-apart Pork
- Type : Dinner
Made using the Lakeland 6L Slow Cookernutritional count per serving 26.3g total fat (13.2g saturated fat); 2842kJ (680 cal); 66.5g carbohydrate; 42.5g protein; 5.4g fibreprep & cook time 8 hours 20 minutes
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.
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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.
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