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Chipotle Pork
1½ kg pork shoulder fat trimmed
1½ tsp ground cumin
1½ tsp paprika
1 tbsp olive oil
1 onion finely chopped
4 cloves of garlic crushed
1 × 400g can of Watties chopped tomatoes
1 × 410g can of Watties corn kernels drained
1 × 420g can of Watties chilli beans
½ C chicken stock or water
1 tbsp chipotle peppers in adobo finely chopped
1 tsp dried oregano
Serve with
1 handful fresh coriander chopped
125 g sour cream
2 limes cut into wedges
150 g Proper Cheeza-peno tortilla chips
¼ red cabbage shredded
1 avocado sliced
2 spring onions sliced
½ handful fresh coriander chopped
Rub the pork with the cumin, paprika and a good sprinkle of salt and pepper.
Add a film of oil to a frying pan and cook the onion and garlic over medium heat for 5 minutes until starting to soften.
Transfer the onion and garlic to a slow cooker. Add the pork.
Add the tomatoes, sweet corn, chilli beans with their sauce to the slow cooker. Pour in the chicken stock or water along with the chipotle peppers and oregano.
Cover and cook on low for 6-8 hours, or until the pork is tender enough to shred easily with a fork. Check at times to make sure there is enough liquid.
Remove the pork from the slow cooker and let it cool enough to handle. Remove any visible fat and also bone. Shred the meat using two forks.
Return the pork to the slow cooker and toss to coat with mixture.
Serve the pork with tortilla chips, cabbage, avocado, a dollop of sour cream and a lime wedge. Sprinkle with spring onion and coriander.
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