Recipe: Mexican Slow Cooker Pulled Pork


  • 1.8kg pork shoulder*
  • 1 brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tablespoon herbies ground cumin*
  • 1 tablespoon herbies smoked paprika*
  • 2 teaspoons herbies ground coriander*
  • 1 teaspoon herbies dried oregano*
  • 1 cup beef stock*
  • 600g shale point corn chips or la tortilleria corn tortillas*
  • 2 1/2 cups grated cheddar*
  • 1 large tomato, chopped
  • 2 avocados, coarsely chopped
  • 1 small red onion, chopped 
  • 1 cup coriander sprigs
  • Sour cream, to serve
    Optional jalapenos & Crowleys Haba nice day hot sauce*

*Ingredients available to purchase in store


  • 5.5L (22 cup) Slow cooker


  1. Slash pork with a sharp knife without cutting all the way through (to help flavours penetrate).

  2. Rub the spices into the meat to season.

  3. Place onion & garlic on the bottom of a 5.5L Slow cooker & place pork on top.

  4. Pour over Beef Stock.

  5. Cover and cook on low for 8 hours or until meat is very tender and flakes with a fork.

  6. Assemble your nachos or tacos how you like, add extra kick with jalapenos and Crowleys haba nice day hot sauce.