Recipes
Mexican pulled pork
This melt-in the mouth slow-cooked pork is a tenderised taste-bomb that’s also low cost.
This melt-in the mouth slow-cooked pork is a tenderised taste-bomb that’s also low cost.
Cook: 6 Hours
Serves: 8
Price: £0.97 per serving
Nutritional Information
Each 195g serving contains
Energy
2243kj
275kcal
2243kj
275kcal
14%
Fat
11.7g
11.7g
Med
17%
17%
Saturates
3.5g
3.5g
Med
18%
18%
Sugars
6.2g
6.2g
Low
7%
7%
Salt
0.84g
0.84g
Med
14%
14%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
1150kj/275kcal
Typical energy values per 100g:
1150kj/275kcal
Ingredients
2tbsp olive oil
4 garlic cloves, crushed
4tsp chipotle paste
2tsp smoked paprika
1tbsp oregano
1.5kg pork shoulder, trim excess fat
200ml orange juice
2 onions, chopped
2 red peppers, sliced
Method
1
Add olive oil, garlic, chipotle paste, smoked paprika, oregano and some salt and pepper to a bowl and mix.
2
Rub all over the pork and place in the slow cooker. Pour over the orange juice and add the onions and red peppers. Cook for 6 hrs on high or 9 hrs on low. Once cooked, remove from the slow cooker and pull apart with forks.
3
Pour the liquid left in the slow cooker into a saucepan and boil to reduce and thicken up. Pour over the pulled pork.
4
If freezing, leave to cool and then add to a labelled freezer bag and freeze flat.
5
To reheat from frozen, remove from the freezer and leave to fully defrost. Once defrosted, reheat in the microwave until piping hot. You can also reheat in the oven by preheating to 200°C/180°C fan/gas 6. Add to a baking dish, cover with foil and place in the oven for 20–25 mins until piping hot.
6
Serving suggestions; serve on flatbreads with guacamole and pickled onions, or over rice.