Name: Mexican pull-apart pork
Cook time: 510 min
Total time: 510 min
Yield: 6
Ingredients: 2 medium red capsicums (bell peppers) (400g), sliced thinly; 2 bunch medium brown onions (300g), sliced thinly; 375 gram bottled chunky mild tomato salsa; 1 cup (280g) barbecue sauce; 4 clove garlic, crushed; 3 teaspoon ground cumin; 2 teaspoon cayenne pepper; 1 teaspoon dried oregano; 1 kilogram boneless pork shoulder; 12 large flour tortillas; 1 cup (240g) sour cream; 1 cup coarsely chopped fresh coriander (cilantro)

Ingredients

2 medium red capsicums (bell peppers) (400g), sliced thinly

2 bunch medium brown onions (300g), sliced thinly

375 gram bottled chunky mild tomato salsa

1 cup (280g) barbecue sauce

4 clove garlic, crushed

3 teaspoon ground cumin

2 teaspoon cayenne pepper

1 teaspoon dried oregano

1 kilogram boneless pork shoulder

12 large flour tortillas

1 cup (240g) sour cream

1 cup coarsely chopped fresh coriander (cilantro)

Method

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

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 2.5cm 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%) until heated through.
Note

Woman's Weekly Food

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Ingredients

Method

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