Slow cooker recipes

Mexican pulled pork

Serve in tortillas topped with sour cream and coriander.
MEXICAN PULL-APART PORK
6
8H 30M

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

Looking for more Mexican dinner recipes or more slow cooker pork recipes?

This and more great slow cooked recipes can be found in The Australian Womens Weekly Slow Cook cookbook.

Ingredients

Mexican pull-apart pork

Method

Mexican pull-apart pork

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

Related stories