Sally's Mexican pulled pork with chipotle slaw
This dish is a slow cooked dish, so a slow cooker ideally should be used. Pop all the ingredients together before you go out in the morning and it will all be done when you get home for dinner that night! Perfect!
Ingredients
1.2kg boneless pork leg joint, fat removed (about 1kg lean meat) 1 tbsp ground cumin2 tbsp ground coriander4 garlic cloves, chopped2 x 400g tins chopped tomatoes2 chillies, finely chopped2 tsp runny honey390g tin black beans in water, drained250g quinoa to serveFresh coriander sprigs, to garnish
For the slaw
6 tbsp low-fat Greek yogurt Zest and juice 1 lime2 tsp chipotle paste1 tbsp extra virgin olive oil250g red cabbage, shredded2 small carrots, grated2 sticks celery, sliced
Method
Preheat the slow cooker. Add the pork, cumin, coriander, garlic, tomatoes, chilli and honey, then cook on low for 6 hrs.
Meanwhile, combine all the slaw ingredients in a medium bowl, then cover and chill
When the pork is cooked, lift it out of the sauce on to a board and set aside (reserve the sauce). When it’s cool enough to handle, use two forks to shred the meat into strands. Skim any fat from the sauce, then add the beans and shredded pork and mix to combine. Reheat if necessary.
Cook the quinoa according to the pack instructions, then divide among 6 plates. Top with the pork mix and garnish with coriander, then serve with the slaw on the side.