Quick and Easy

Mexican pull-apart pork

8H 30M



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.


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