
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.
-
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.
Related articles
Slow-cooker Clementine & Pomegranate Cheesecake
It’s surprising how versatile your slow cooker can be! Yes, you can even make a cheesecake in it.Made in our 3.5 Litre Slow Cooker
Classic Pizza Dough
Perfect pizza doesn’t arrive on the back of a scooter. To make pizza that’s good enough to impress an Italian (it’s their invention, after all),...
Classic Goulash for Remoska Tria
Paying tribute to Remoska’s Czech heritage, this is a fantastic spicy beef casserole, made in the Remoska® Tria Electric Cooker using its clever...
7-hour Leg of Lamb with Garlic & Anchovies
British lamb is famed for its flavour, so finding a concentrated lamb stock base that’s as good as Essential Cuisine’s was a real win for us....