This Tex-Mex style slow-cooked pulled pork is great served with kumara mash and stir-fried gingery cabbage or brussels sprouts. Add a can of beans to the leftovers to make enchiladas the next night, and if you've still got some left, it's wonderful in a soft bun with coleslaw. Three nights' dinner, sorted.
It's hard to believe this amazing pork, with its complex, rich flavours, has just four ingredients. If you have a jar of terracotta tomato sauce in the fridge or freezer it's even easier - use 3 cups of that instead of the chopped tomatoes, cumin and chipotle peppers.
|1 ⅕ kgs||Pork shoulder, or use pork leg, bone-in (Main)|
|2 cans||Chopped tomatoes|
|1 Tbsp||Ground cumin|
|100 g||Chipotle peppers in Adobe sauce, pureed or chopped, use less to taste if desired (Main)|
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- Season pork all over with salt and pepper. Combine tomatoes, cumin and chipotles in the slow-cooker. Add pork and spoon some of the sauce from around the dish over the top.
- Cover and cook on high power for 6 hours or low power for 9-10 hours until tender enough to pull apart in chunks or shred with 2 forks.
- Serve with its juices. The cooked pork and juices will keep in the fridge for a week in a covered container and also freeze well.