Mexican Pulled Pork - Crock-Pot Express CPE210 Quick Start Manual And Recipe Book

Mexican Pulled
Pork
MAIN
COURSE:
15 MINUTES
PREP TIME:
2 HOURS
COOK TIME:
6 SERVINGS
YIELDS:
INGREDIENTS:
2 tbsp chili powder
1 tbsp salt flakes
1 tbsp brown sugar
1 tsp ground cumin
½ tsp cayenne
½ tsp turmeric
½ tsp ground oregano
½ tsp onion powder
½ tsp garlic powder
½ tsp cinnamon
¼ tsp ground cloves
2 kg boneless pork shoulder,
rind and fat removed
2 tbsp of vegetable oil
1 leek, sliced
400g tin chopped tomatoes
1 cup water
2 tbsp apple cider vinegar
Salt and freshly ground black
pepper, to taste
Soft tacos, guacamole, sour
cream and salad, to serve
DIRECTIONS:
Mix the first eleven ingredients together in a bowl until well blended.
Rub the pork with the spice mix.
Pour the oil into the cooking pot. Press BROWN/SAUTÉ then press
START/STOP. Once preheated, place pork into cooking pot and
brown on all sides. Press START/STOP. Add the leek to the cooking
pot and continue to brown for 2 minutes. Add the tomatoes, water
and cider to the pork. Secure the lid ensuring the Steam Release Dial
is in the "Seal" (closed) position. Press MEAT/POULTRY, and adjust
time to 2 hours. Press START/STOP.
Once the cooking has completed, allow pressure to release naturally.
Remove lid and shred pork with two forks. Season to taste with salt
and pepper. Stir to combine. Serve in soft tacos with guacamole, sour
cream and salad.
TIP: If the sauce is too thin, thicken with 2 tbsp cornflour. Bring to a
simmer until thickened.
33