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Home > Recipes > Slow-cooked tex-mex pulled pork

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

Annabel Langbein

Publication: Canvas

Canvas

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Slow-cooked tex-mex pulled pork

Photo by Annabel Langbein Media

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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

  1. 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.
  2. 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.
  3. 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.

More starting point recipes for easy dinners to come

  • Pork and black bean enchiladas
  • Terracotta tomato sauce
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

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