Name: Mexican pull-apart NZ Pork burritos
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: 6
Ingredients: 2 medium red capsicums, thinly sliced (see tip); 2 medium onions, thinly sliced; 375 g bottled chunky mild tomato salsa; 1 cup (280g) barbecue sauce; 4 cloves garlic, crushed; 3 tsp ground cumin; 2 tsp cayenne pepper; 1 tsp dried oregano; 1 kg boneless NZ Pork shoulder; 12 large flour tortillas; 1 cup (240g) sour cream; 1 cup loosely packed fresh coriander; 1 lime, cut into wedges

Mexican pull-apart NZ Pork burritos

These NZ Pork burritos are a family winner. Place it all in the slow cooker and forget about it.

Serves 6

Prep

30M

Cook

Total

8H 30M

Ingredients

2 medium red capsicums, thinly sliced (see tip)

2 medium onions, thinly sliced

375 g bottled chunky mild tomato salsa

1 cup (280g) barbecue sauce

4 cloves garlic, crushed

3 tsp ground cumin

2 tsp cayenne pepper

1 tsp dried oregano

1 kg boneless NZ Pork shoulder

12 large flour tortillas

1 cup (240g) sour cream

1 cup loosely packed fresh coriander

1 lime, cut into wedges

Method

Combine capsicum, onion, salsa, barbecue sauce, garlic, cumin, pepper and oregano in a 4.5-litre (18-cup) slow cooker. Add NZ Pork, turning to coat in mixture. Cook, covered, on low, for 8 hours.

Carefully remove NZ Pork from cooker, shredding meat using two forks. Return pork to cooker and stir gently to coat in sauce.

Divide NZ Pork mixture between tortillas, top with sour cream and coriander. Serve with lime wedges.

Peel capsicum with a vegetable peeler if you don’t like the skin peeling off when it’s cooked.

You could also use this NZ Pork mixture for nachos.

Suitable to freeze at the end of step two.
Note