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


  • medium red bell peppers sliced thinly
  • medium brown onions sliced thinly
  • 375g bottled chunky mild tomato salsa 
  • 280g barbecue sauce 
  • 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


  1. 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.
  2. Carefully remove pork from cooker; shred meat using two forks. Return pork to cooker; stir gently. Season to taste.
  3. Divide pork between tortillas. Serve topped with sour cream and coriander, and accompany with lime wedges.
  4. 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.