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Pulled pork with tomato and coriander salad
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Prep Time:
25 minutes
Cook Time:
480 minutes
Total Time:
505 minutes
Tender slow-cooked pork roast with zesty tomato and coriander salad.
Ingredients:
  • 1.5kg Easy Carve Pork Leg Roast, string, rind and excess fat removed
  • 1 red capsicum, thickly sliced
  • 1 yellow capsicum, thickly sliced
  • 1 red onion, thinly sliced
  • 2 x 250g jars Brand Mild Mexican Sauce
  • 250.00 ml tomato passata
  • 5.00 gm ground cumin
  • 2 tsp ground coriander
  • 3 tsp Mexican chilli powder
  • Sour cream, to serve
  • Pickled jalapeno chillies, to serve
  • 230g pkt white corn tortilla chips
  • 1 lime, cut into wedges
  • 3 ripe tomatoes, chopped
  • 1 small red onion, coarsely chopped
  • 125.00 ml coriander leaves
  • 21.00 gm lime juice
Instructions:
  • In a 4.5L slow cooker, add pork, capsicum, onion, Mexican sauce, passata, garlic, cumin, coriander, and chilli powder. Cover and cook on low for 8 hours.
  • Carefully lift out the pork pieces using a slotted spoon. Use two forks to shred the pork into smaller pieces. Put the shredded pork back into the slow cooker and gently mix everything together.
  • Combine all the fresh tomatoes, chopped coriander, red onion, olive oil, lemon juice, salt, and pepper in a medium bowl to make the flavorful tomato and coriander salad.
  • Plate the pork mixture individually, dollop with sour cream, and sprinkle with chopped chillies. Serve with crunchy tortilla chips, fresh lime wedges, and a side salad.

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