Mexican Pull-Apart Pork

Pork shoulder cooked in the slow cooker with Mexican spices until tender and falling apart. Serve in tortillas topped with sour cream and coriander.

Yield: Serves 6
Prep Time: 19 mins
Cook Time: 500 mins
Difficulty Level: 3/5

Ingredients

• 2 medium red capsicums (bell peppers) (400g), sliced thinly
• 2 bunch medium brown onions (300 g), sliced thinly
• 375 g bottled chunky mild tomato salsa
• 1 cup (280 g) barbecue sauce
• 4 clove garlic, crushed
• 3 tsps ground cumin
• 2 tsps cayenne pepper
• 1 tsp dried oregano
• 1 kg boneless pork shoulder
• 12 large flour tortillas
• 1 cup (240 g) sour cream
• 1 cup coarsely chopped fresh coriander (cilantro)

Steps

01. Combine capsicum, onion, salsa, sauce, garlic, spices and oregano in a 4.5 litre (18 cups) slow cooker, add pork, turn to coat in mixture. Cook, covered, on low, for 8 hrs.

02. Carefully remove pork from cooker, shred meat using two forks. Return pork to cooker, stir gently. Season to taste.

03. Divide pork between tortillas. Serve topped with sour cream and coriander.

TIP You can quickly peel the capsicum with a vegetable peeler if you don't like the skin peeling off when it's cooked. To freeze, complete the recipe to the end of step 2. Pack into freezer-proof containers, leaving a 2.5 cm space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50 per cent ) until heated through.

Photo: bauersyndication.com.au