Mexican pulled pork salad and chipotle 'slaw
You need a slow cooker for this dish - it’s well worth the wait and will last you for a couple of days.
Makes approximately 8 servings
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 honey
For the chipotle 'slaw:6 tbsp low-fat plain yogurtZest and juice 1 lime2 tsp chipotle paste 1 tbsp extra virgin olive oil250g red cabbage, shredded250g green cabbage, shredded2 small carrots, grated2 sticks celery, sliced*Green salad and crumbled feta cheese to serve
Method:
Preheat the slow cooker. Add the pork, cumin, coriander, garlic, tomatoes, chilli and honey, then cook on low for 6-7 hours.
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, make sure to reserve the sauce. When it’s cool enough to handle, use two forks to shred the meat into strands.
Skim all the fat from the sauce, and set aside to use when serving
Serve with a big green salad, sprinkled with crumbled feta cheese and the 'slaw on the side