Mexican pulled pork
10
Points®
Total Time
2 hr 20 min
Prep
20 min
Cook
2 hr
Serves
8
Difficulty
Moderate
Perfect for a fuss-free Mexican fiesta, this tasty, slow roasted pork can be cooked up to
2 days ahead. Keep it covered in the fridge, then gently reheat just before serving.
Add tortillas and fresh salsa on the side and let guests help themselves.
Ingredients
Olive oil
1 tbs
Pork forequarter shoulder, raw
675 g, (buy 750g)
Brown onion
3 medium, thinly sliced
Garlic
5 clove(s), crushed
Ground cumin
1½ tbs
Flour tortilla(s)
16 small, (16 x 25g)
Ground coriander
1 tbs
Dried bay leaf
3 whole
Canned diced tomatoes
2 400g can, (2 x 400g cans)
Lime(s)
1 medium, cut into wedges, to serve
Tomato(es)
2 medium, cut into thin wedges
Red capsicum
1 small, thinly sliced
Green capsicum
1 small, thinly sliced
Red onion
1 small, finely chopped
Lebanese cucumber
1 medium, coarsely chopped
Fresh coriander
1 cup(s), coarsely chopped, plus extra sprigs to serve