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One-pot Spanish pulled pork

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This slow-simmered Spanish pork makes a fantastic filling for wraps. Top yours with butter beans, green olives and oregano leaves for the perfect bite. 

  • Serves8
  • Cook time2 hour 45 minutes
  • Prep time15 minutes, (+ 10 mins cooling time)
One-pot Spanish pulled pork

Ingredients

  • 1 tbs olive oil
  • 2kg Coles Australian Pork Forequarter Roast Boneless
  • 1 brown onion, thinly sliced
  • 700g bottle tomato passata
  • 2 cups (500ml) chicken stock
  • 4 garlic cloves, crushed
  • 1 tbs cumin seeds
  • 1 tbs smoked paprika
  • 3 oregano sprigs
  • 400g can butter beans, drained, rinsed
  • ½ cup (75g) pimento-stuffed green olives
  • Oregano leaves, extra, to serve
  • Coles White Soft Wraps, to serve

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

Method

  1. Step 1

    Heat oil in a large saucepan over high heat. Cook pork, turning, for 10 mins or until golden.
  2. Step 2

    Meanwhile, combine onion, passata, stock, 2/3 cup (160ml) water, garlic, cumin, paprika and oregano sprigs in a bowl. Season.
  3. Step 3

    Add the passata mixture to the pork and bring to a simmer. Reduce heat to low. Simmer, covered, for 21/2 hours or until pork is tender. Transfer pork to a large bowl. Set aside for 10 mins to cool.
  4. Step 4

    Remove and discard netting and rind from pork. Use two forks to coarsely shred the meat. Return pork to pan with beans and olives. Cook for 5 mins or until heated through. Sprinkle with extra oregano and serve with wraps.

One-pot Spanish pulled pork

One-pot Spanish pulled pork
  • Serves8
  • Cook time2 hour 45 minutes
  • Prep time15 minutes, (+ 10 mins cooling time)
Ingredients
  • 1 tbs olive oil
  • 2kg Coles Australian Pork Forequarter Roast Boneless
  • 1 brown onion, thinly sliced
  • 700g bottle tomato passata
  • 2 cups (500ml) chicken stock
  • 4 garlic cloves, crushed
  • 1 tbs cumin seeds
  • 1 tbs smoked paprika
  • 3 oregano sprigs
  • 400g can butter beans, drained, rinsed
  • ½ cup (75g) pimento-stuffed green olives
  • Oregano leaves, extra, to serve
  • Coles White Soft Wraps, to serve
    Description

    This slow-simmered Spanish pork makes a fantastic filling for wraps. Top yours with butter beans, green olives and oregano leaves for the perfect bite. 

    Method
    1. Step 1

      Heat oil in a large saucepan over high heat. Cook pork, turning, for 10 mins or until golden.
    2. Step 2

      Meanwhile, combine onion, passata, stock, 2/3 cup (160ml) water, garlic, cumin, paprika and oregano sprigs in a bowl. Season.
    3. Step 3

      Add the passata mixture to the pork and bring to a simmer. Reduce heat to low. Simmer, covered, for 21/2 hours or until pork is tender. Transfer pork to a large bowl. Set aside for 10 mins to cool.
    4. Step 4

      Remove and discard netting and rind from pork. Use two forks to coarsely shred the meat. Return pork to pan with beans and olives. Cook for 5 mins or until heated through. Sprinkle with extra oregano and serve with wraps.