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.
Serves44
Cook time4 hr 25 mins4 hour 25 minutes
Prep time20 mins20 minutes
Ingredients
1/4 cup (60ml) vegetable oil
3 (about 300g each) Coles Australian Pork Scotch Fillet Steaks
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Method
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.
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.
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.
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.
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.
3 (about 300g each) Coles Australian Pork Scotch Fillet Steaks
1 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 fennel, thinly sliced, fronds reserved
Description
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.
Method
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.
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.
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.
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.
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.
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