Another take on Pulled Pork, I hope you love this Mexican Pulled Pork with fresh Mexican slaw. Use it on tacos, in burritos, on sliders or just with the fresh slaw.
Time – overnight in the slow cooker
For the Slow Cooker:
- 2-2.5kg free-range pork shoulder (bone-in). I love the quality meats from Sherwood Road Organic Meats
- 1 red onion, roughly chopped
- 1.5 cup bone broth
- 4 cloves garlic
- 4 Tbsp Mexican Spice Mix
- 1/4 of a red cabbage, grated
- 1 red onion, diced
- 2 large carrots, grated
- 1 small red capsicum, diced
- 1 small green capsicum, diced
- 2 ears corn, cooked, kernals removed
- 1 tomato, diced
- optional – 1 small chilli, deseeded and finely sliced
- handful chopped coriander
- Juice of 2 limes
- 1 Tbsp EVOO
- Salt and pepper to taste
- Remove the layer of fat from the pork shoulder then season (the pork shoulder) with half of the Mexican Spice Mix. You can use the fat to make crackling if you like!
- Pan sear on all sides of the shoulder for several minutes until browned (this helps enhance the flavour). Add the seared’ pork shoulder, onion, garlic, broth to the slow cooker, top the meat with the remaining spice mix. Cook on low for 8-10 hours.
- Prepare the slaw by tossing all ingredients together in a large bowl.
- Remove pork shoulder from the slow cooker and place in a tray. Using 2 forks, pull the meat apart, it shouldn’t take much effort at all as the long slow cook really tenderizes the meat.
- Transfer the juices from the slow cooker to a medium pot and heat on the stove over medium heat for about 20-30 minutes to reduce. I also added a tablespoon of tapioca flour and Agar Agar to help it thicken.
- Add the reduced sauce to the shredded meat and stir through to combine well.
- Serve straight away either as is with the fresh slaw, alternatively, serve on slider buns, in lettuce leaves, tacos or in a wrap!