Mexican pulled pork with chipotle slaw

Instructions

1 Preheat slow cooker and turn to low. Place pork, spices, garlic, tomatoes and 1 can water into slow cooker.

2 Cook in slow cooker on low for 6 hours.

3 Remove pork from slow cooker. When cool enough to handle, use forks to pull meat from bone. Discard any fat.

4 Skim any fat from sauce or use a fat separator jug. Discard fat. Add beans to sauce and mix to combine. Add pork meat back to sauce. Reheat if necessary. Keep warm.

5 Cook rice-quinoa blend following packet directions. Combine yoghurt and chipotle sauce and add to coleslaw. Mix well.

6 Serve pork with sauce on rice, with coleslaw. Top with garnishes (if using).