Mains
Mexican pulled pork with chipotle slaw
- 1.4kg lean pork leg roast
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 clove garlic, chopped
- 400g can no-added-salt chopped tomatoes
- 390g can black beans in chilli sauce
- To serve
- 1 1/4 cups brown rice and quinoa blend
- 6 tablespoons low-fat plain yoghurt
- 3 tablespoons chipotle barbecue sauce
- 7 cups mixed coleslaw (use a bagged mix or combine red cabbage, white cabbage, carrot, kale and celery)
- To garnish (optional)
- 6 tablespoons low-fat plain yoghurt
- fresh coriander, chopped
- lime zest
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).
Variations
Make it gluten free: Check spices and chipotle sauce are gluten free.
Or serve pulled pork in tacos or tortillas with slaw, avocado, tomatoes and yoghurt.
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Photographer: Melanie Jenkins
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