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      "heading": "Blackberry lemonade",
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      "description": "Serves 4, prep 5 mins + 5 mins cooling time",
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      "backgroundImageAltText": "Blackberry lemonade"
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      "heading": "Ingredients",
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      "description": "<ul>\n<li>2.6kg Coles Australian Boneless Pork Shoulder or 2.5kg Coles Australian Boneless Pork Leg</li>\n<li>1 tbs olive oil</li>\n<li>1 brown onion, thinly sliced</li>\n<li>1/4 cup Coles Mexican Seasoning Mix</li>\n<li>400g can Coles Italian Diced Tomatoes</li>\n<li>1 1/2 cups (375ml) Coles Liquid Real Chicken Stock</li>\n<li>2 corn cobs, husks and silk removed</li>\n<li>2 x 250g pkts Coles Mexican Style Microwave Rice</li>\n<li>1 red capsicum, seeded, finely chopped</li>\n<li>1 tomato, finely chopped</li>\n<li>2 tbs lime juice</li>\n<li>1/2 cup chopped coriander</li>\n<li>1 avocado, stoned, peeled, thinly sliced</li>\n<li>1/2 cup (125g) Coles Creamy Salsa Verde</li>\n<li>Coles Crunchy Jalapeño Slices, drained, to serve</li>\n<li>1 cup (100g) Coles Mexican Style Blend Shredded Cheese</li>\n<li>Coles Sour Cream, to serve</li>\n<li>Coles Stone Ground Tortilla Chips, to serve</li>\n<li>Coriander sprigs, to serve</li>\n<li>Lime wedges, to serve</li>\n</ul>\n",
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      "heading": "Method",
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      "description": "<p>Step 1. Preheat oven to 150°C (130°C fan-forced).</p>\n<p>Step 2. Use a large sharp knife to remove the pork rind and discard. Cut pork into 8cm pieces. Season.</p>\n<p>Step 3. Heat oil in a large frying pan over medium-high heat. Cook half the pork, turning occasionally, for 5 mins or until browned. Transfer to a roasting pan. Repeat with the remaining pork.</p>\n<p>Step 4. Add the onion to frying pan and cook, stirring, for 3 mins or until onion softens slightly. Add seasoning and cook for 30 secs or until aromatic.</p>\n<p>Step 5. Add the diced tomato and stock and bring to a simmer. Remove from heat and pour over the pork. Cover tightly with foil.</p>\n<p>Step 6. Bake for 2 1/2 hours or until pork is tender.</p>\n<p>Step 7. Uncover and bake for 30 mins or until sauce thickens slightly. Transfer to a clean work surface. Use 2 forks to shred pork. Season.</p>\n<p>Step 8. Meanwhile, heat a chargrill on medium-high. Cook corn, turning occasionally, for 8 mins or until tender.</p>\n<p>Step 9. Transfer corn to a clean work surface and cool slightly. Use a sharp knife to cut down the side of the corn to release the kernels.</p>\n<p>Step 10. Heat the rice following packet directions.</p>\n<p>Step 11. Combine the capsicum, tomato, lime juice and coriander in a medium bowl. Season.</p>\n<p>Step 12. Divide rice among serving bowls. Top with corn, avocado, salsa, some pork, salsa verde, jalapeño and cheese. Serve with sour cream, corn chips, coriander sprigs and lime wedges.</p>\n",
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