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Mexican-style pulled pork with slaw

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  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • No added sugar
  • Wheat free

Fire up the slow cooker and create this easy Mexican-style dish. Pairing melt-in-your-mouth pork with a zesty lime slaw, it really delivers on flavour.

  • Serves4
  • Cook time4 hour 25 minutes
  • Prep time20 minutes
Mexican style pulled pork with slaw


  • 1/4 cup (60ml) vegetable oil
  • 3 (about 300g each) Coles Australian Pork Scotch Fillet Steaks
  • 1 large red onion, finely chopped
  • 30g Coles Mexican Seasoning Mix Mild
  • 1 tbs chilli sauce
  • 400g Coles Italian Passata
  • 1/2 cup (125ml) chicken stock
  • 1 orange, zested, juiced
  • Chargrilled corn tortillas, to serve
  • Sliced avocado, to serve

Lime slaw

  • 1/2 cup (125g) reduced-fat sour cream
  • 1 lime, rind finely grated, juiced
  • 1/4 white cabbage, thinly sliced
  • 2 small fennel, thinly sliced, fronds reserved

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat 2 tbs oil in a large frying pan over medium-high heat. Season pork. Cook, in batches, for 3 mins each side or until browned. Transfer to a plate.
  2. Step 2

    Add the remaining oil to the pan. Cook the onion, stirring occasionally, for 5 mins or until golden. Add the Mexican seasoning and cook, stirring, for 1 min or until aromatic.
  3. Step 3

    Transfer the pork and onion mixture to a slow cooker. Add the chilli sauce, passata, stock, orange zest and orange juice and stir to combine. Cover and cook for 4 hours on high (or 8 hours on low) or until the pork is very tender. Use 2 forks to shred the pork and stir until well combined.
  4. Step 4

    Meanwhile, to make the lime slaw, whisk the sour cream, lime rind and lime juice in a bowl. Add the cabbage and sliced fennel and toss to combine. Sprinkle with reserved fennel fronds.
  5. Step 5

    Divide the tortillas among serving plates. Top with the pork. Arrange the lime slaw and avocado over the pork. Season with black pepper to serve.

Nutrition Information


Energy: 3359kJ/804 Cals (39%)

Protein: 48g (96%)

Fat: 57g (81%)

Sat fat: 20g (83%)

Carb: 20g (6%)

Sugar: 18g (20%)

Fibre: 6g (20%)

Sodium: 934mg (47%)