Recipe: Mexican Slow Cooker Pulled Pork

Ingredients:

• 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

Equipment:

• 5.5L (22 cup) Slow cooker

Method:

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.