Slow-cooker pulled pork chilli

slowcookerporkchilli-148612-1.jpg

INGREDIENTS

  • 2 teaspoons smoked paprika

  • 2 teaspoons ground cumin

  • 2 teaspoons ground coriander

  • 2 teaspoons garlic powder

  • 1 teaspoon ground oregano

  • 1.6kg pork scotch fillet roast

  • 1 red onion, halved, sliced

  • 225g smoky chipotle fajita cooking sauce

  • 300g jar mild salsa

  • 400g can diced tomato

  • 2 x 400g cans kidney beans, drained, rinsed

  • 2 tablespoons red wine vinegar

  • Steamed long grain white rice, to serve

  • Chopped avocado, to serve

  • Lime wedges, to serve

  • Sour cream, to serve

  • Small fresh coriander leaves, to serve

METHOD

  • Step 1

    Combine spices and oregano in a bowl. Season with salt and pepper. Rub spice mixture all over pork.

  • Step 2

    Combine onion, chipotle sauce, salsa, diced tomato, kidney beans and vinegar in bowl of a 5.5 litre slow cooker. Season with salt and pepper. Top with pork. Cover. Cook on HIGH for 4 hours (or LOW for 8 hours) or until pork is very tender.

  • Step 3

    Using 2 forks, shred pork and mix into sauce mixture. Serve pork with rice, avocado, lime, sour cream, and sprinkle with coriander.

RecipesRick Gysberts