I got really sick of pulled pork over the last few years, especially dry horrible versions that were prolific everywhere you went! But some beautiful pork fillet was in the freezer and we had coriander and avocado threatening to expire so to Mexico we go!!
Ingredients;
400g pork fillet
Half a bunch of coriander
Tablespoon of pickled jalapeños
1 red chilli
Can of chipotle peppers
2 tbsp Mexican spice mix ( I make my own – see below)
3 crushed garlic cloves
150mls chicken or beef stock
1 tbsp red wine vinegar
Method;
Couldn’t be any easier – All together in the slow cooker for 1 hour on high and then 6 hours on low or until the meat is falling apart. Take out and shred with two forks and add some of the cooking liquor to keep moist.
Serve with:
Griddled corn tortillas
Sour cream
Cheese
Pickled red cabbage
Avocado
Lots of napkins!!
Enjoy!
Mexican Spice Mix;
2 tbsp of;
Garlic powder
Ground Cumin
Ground Coriander
Onion Salt
Oregano
1 tbsp of;
Ground White Pepper
Chilli Flakes
Hot Paprika
Cayenne
Thyme
