Fun with Food: Mexican Pull-Apart Pork

Yesterday was one of those days that let you know, right from the start, that winter is just around the corner. It was cold, and it called for a hearty, warming dinner that would fill the house with good, good smells all day long.

Come in slow-cooker and my favourite cut of meat to slow-cook, the humble pork shoulder. I could have made our favourite Slow-Cooked Pork with Apple Gravy, but decided to try something else.

The only thing that makes this “Mexican” is the use of a jar of salsa, but the flavours are nice, and it’s a delicious meal served with tortillas, salad and a dollop of sour cream.

IMG_2981Mexican Pull-Apart Pork – serves 6

1 – 1.5kg pork shoulder (preferably boneless, but bone-in works just fine)
2 red capsicums, finely sliced
2 medium onions, finely sliced
4 cloves garlic, crushed
375g mild salsa
1 c barbecue sauce
3 t ground cumin
1 t dried oregano
1 t cayenne pepper (use more or less depending on your spicy preferences)

Combine all ingredients, except pork, in the slow cooker. Add pork and mix to coat.

Cook on LOW for eight hours.

Remove the pork from the sauce and shred with two forks; add shredded meat back to the sauce and stir to combine.

Serve hot, with salad ingredients, sour cream and warm tortillas.

(The leftovers are delicious in soft, squishy baps the next day.)

IMG_2984~~~~~~~~~
Recipe: The Australian Women’s Weekly More Slow Cooking Recipes

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Fun with Food
Fun with Food is a way for you to share your foodie (mis)adventures with other people. You don’t have to be a superb cook, or produce Masterchef-quality plates of food; this will be a place to share new and favourite recipes, meal plans, cooking on a budget, lunchbox ideas, new products, kitchen successes and disasters (because we all have those!) and maybe some handy tips for getting fussy kids to eat their dinner!

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10 thoughts on “Fun with Food: Mexican Pull-Apart Pork

  1. Sounds Yummy but I am going for the Pork with Apple this week – can’t wait to try it 🙂
    This is also my first time linking in 🙂

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