Tex-Mex pulled pork with smoky slaw

Looking to shake up taco night? Give our Tex-Mex pulled pork a go. It’s the perfect combination of rich, tender spiced meat and creamy, crunchy slaw.

8

20m

4h 5m

Ingredients

  • 1 tsp olive oil
  • 2kg Coles Australian Pork Shoulder Roast, fat trimmed, cut into 5cm pieces
  • 1 brown onion, finely chopped
  • 3 garlic cloves, thinly sliced
  • 400g can diced tomatoes
  • 1/4 cup (55g) brown sugar
  • 1/3 cup (80ml) apple cider vinegar
  • 2 tsp Texan spice mix
  • 400g can black beans, rinsed, drained
  • Flour tortillas, warmed, to serve

Smoky slaw

  • 2 corn cobs, husks and silk removed
  • 2 tbs olive oil
  • 2 tbs lime juice
  • 1 tbs apple cider vinegar
  • 1/2 tsp ground cumin
  • 2 x 200g pkts Coles Kitchen Australian Coleslaw

Method

STEP 1

Heat the oil in a large frying pan over medium-high heat. Cook pork, in 2 batches, for 1-2 mins or until lightly browned. Transfer to a slow cooker. Add the onion and garlic to the pan. Cook, stirring, for 1 min or until onion softens slightly. Transfer to the slow cooker with the tomato, sugar, vinegar, cumin and half the spice mix. Season. Cover and cook for 4 hours on high (or 8 hours on low) or until the pork is very tender.

STEP 2

Meanwhile, to make the smoky slaw, heat a chargrill over medium-high heat. Cook the corn, turning, for 8 mins or until lightly charred and tender. Cool slightly. Use a small serrated knife to cut down sides of the cobs to release the kernels. Combine oil, lime juice, vinegar and cumin in a bowl. Add the coleslaw and corn. Season. Toss to combine.

STEP 3

Use 2 forks to coarsely shred the pork. Add the beans and stir through the sauce until well combined. Sprinkle with the remaining spice mix.

STEP 4

Serve the pork mixture with tortillas and the smoky slaw. 

 

 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.