Mexican Cantina Pulled Pork

Nutrition per serve

Ingredients

• 1pcs capsicum
• 300g corn kernels
• 500g pork scotch
• 410g tomato puree
• 20g Tex-Mex seasoning
• 6pcs flour tortillas
• 1pcs avocado
• 1bunch coriander
• 10ml olive oil
• 5ml white wine vinegar
• 15ml barbecue sauce
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Check your avocado is ripe before starting this recipe (see Cooking tip). Preheat your slow cooker to low or preheat the oven to 150C, fan-forced. Thickly slice the capsicum. Drain and rinse the corn.
2. Step 2 — Brown pork
   Season the pork with salt and pepper. Heat 2 tsp olive oil in a small frypan (if using a slow cooker) or a medium flameproof casserole dish over high heat. Cook the pork, turning regularly, for 4-5 mins until browned. Remove the pork from the pan or remove the dish from the heat.
3. Step 3 — Slow cooker method
   If using the slow cooker, combine the pork, capsicum, corn, half the tomato puree* and half the Tex-Mex seasoning in the slow cooker bowl. Cover and cook on low for 8 hours.
4. Step 4 — Oven method
   If using the casserole dish, add the capsicum, corn, half the tomato puree* and half the Tex-Mex seasoning to the pork in the casserole dish and stir to combine. Bring to a simmer over medium-high heat, then transfer to the oven and bake, covered, for 2 hours or until the pork is very tender.
5. Step 5 — Warm tortillas
   About 15 mins prior to serving, if using the slow cooker, preheat the oven to 220C, fan-forced. Enclose the tortillas in foil. Put in the oven for 8 mins (or 12 mins at 150C if using the oven method) or until softened and warmed through. Put the avocado and 1 tsp white wine vinegar in a bowl, season with salt and pepper and coarsely mash.
6. Step 6 — Serve up
   Pick the coriander sprigs, discarding the stems. Remove the pork from the slow cooker or dish and coarsely shred using two forks. Return to the slow cooker or dish, add the remaining Tex-Mex seasoning and 1 tbs barbecue sauce and stir to combine. Spread the tortillas with the mayonnaise. Top with the pork and avocado, scatter with the coriander and enjoy!

Allergens

Sulfit, Eier, Gluten, Wheat