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Mexican-style pulled pork with slaw recipe
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Prep Time:
20 minutes
Cook Time:
265 minutes
Total Time:
285 minutes
Tantalizing Texas-style pulled pork with a side of crunchy slaw, effortlessly made in a slow cooker for any night of the week.
Ingredients:
  • 60ml vegetable oil
  • 3 (about 300g each) Pork Scotch Fillet Steaks
  • 1 large red onion, finely chopped
  • 30g Mexican Seasoning Mix Mild
  • 20.80 gm chilli sauce
  • 400g Italian Passata
  • 125ml chicken stock
  • 1 orange, zested, juiced
  • Chargrilled corn tortillas, to serve
  • Sliced avocado, to serve
  • 125g sour cream
  • 1 lime, rind finely grated, juiced
  • 1/4 white cabbage, thinly sliced
  • 2 small fennel, thinly sliced, fronds reserved
Instructions:
  • In a large frying pan over medium-high heat, heat 2 tablespoons of oil. Season the pork and cook in batches for 3 minutes on each side, or until golden brown. Transfer the pork to a plate.
  • Pour the rest of the oil into the pan. Sauté the onion for about 5 minutes until it turns golden, stirring occasionally. Sprinkle in the Mexican seasoning and sauté for another minute until fragrant, stirring constantly.
  • Place the pork and onion mixture in a slow cooker. Mix in the chilli sauce, passata, stock, orange zest, and orange juice. Cook on high for 4 hours (or on low for 8 hours) until the pork is tender. Shred the pork using 2 forks and stir well before serving.
  • Prepare the lime slaw by combining sour cream, lime zest, and lime juice in a bowl. Mix in the cabbage and sliced fennel until well coated. Garnish with fennel fronds before serving.
  • Place the tortillas on serving plates. Pile on the pork, followed by the lime slaw and avocado. Finish with a sprinkle of pepper before serving.

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