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Slow-cooked tex-mex pulled pork
( SERVES 8 )

$Slow-cooked tex-mex pulled pork$

Photo by Annabel Langbein Media

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Canvas 5/11/2017

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.

Ingredients

1.8 kgs	Pork shoulder, or use pork leg, bone-in
2 cans	Chopped tomatoes
1 Tbsp	Ground cumin
100 g	Chipotle peppers in Adobe sauce, pureed or chopped, use less to taste if desired

Directions

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.