Texan Barbecue Pulled Pork

Nutrition per serve

Ingredients

• 1pcs capsicum
• 2clov garlic
• 1pcs chicken-style stock cubes
• 300g pork scotch
• 10g Tex-Mex seasoning
• 50g tomato paste
• 200g slaw mix
• 6pcs flour tortillas
• 1bunch chives
• 50g smoky aioli
• 100ml boiling water
• 10ml olive oil
• 3ml sugar
• 10ml extra virgin olive oil
• 5ml red wine vinegar

Method

1. Step 1 — Prep ingredients
   This recipe can be cooked in either a slow cooker or oven. Turn the electric slow cooker to low or preheat the oven to 150C, fan-forced. Thinly slice the capsicum. Crush or finely chop the garlic. Crumble 1 stock cube* into a heatproof jug, add 100ml boiling water and stir to dissolve.
2. Step 2 — Brown pork
   Season the pork with salt and pepper. Heat 2 tsp olive oil in a medium frypan over high heat (or use a medium ovenproof saucepan for the oven method). Cook the pork for 2 mins each side or until well browned. Remove the pan from the heat.
3. Step 3 — Slow cook pork
   Put the capsicum, garlic, stock, Tex Mex seasoning, half the tomato paste* and ½ tsp sugar into the slow cooker. Add the pork and any pan juices, then season with salt and pepper. Cover and cook on low for 8 hrs. (If using the oven method, add ingredients to the pork after browning. Stir and bring to the boil. Cover, transfer to the oven and bake for 2 hrs.)
4. Step 4 — Make slaw
   20 mins prior to serving, if using a slow cooker, preheat the oven to 220C, fan-forced, for the tortillas (or you can use a microwave if you prefer). Put 2 tsp extra virgin olive oil and 1 tsp red wine vinegar in a large bowl, season with salt and pepper and whisk until combined. Add the slaw mix and toss to coat.
5. Step 5 — Heat tortillas
   Enclose the tortillas in foil. Put in the oven for 8 mins at 220C (or 12 mins at 150C if using the oven method) or until softened and warmed through. (To microwave, just before serving, put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warm.)
6. Step 6 — Get ready to serve
   Finely chop the chives. Remove the pork and capsicum from the slow cooker using a slotted spoon. Coarsely shred the pork using two forks. (The cooking liquid can be boiled for 4-6 mins until reduced, then stir through the pork, if desired.) Take the pulled pork to the table and scatter over the chives. Serve with the slaw, tortillas and aioli.

Allergens

Sulphites, Gluten, Wheat, Egg