Mexican pull-apart pork

I can't take the credit for this recipe and have only slightly adapted Women's Weekly recipe, but again, it's a real family favourite and so easy!

You will need a slow cooker but you can get these for as little as $30 these days


  • 2 medium red capsicums, finely chopped
  • 2 medium brown onions, finely sliced
  • 350 - 400g jar of mild or medium tomato salsa
  • 1 cup barbeque sauce/ marinade
  • 1 teaspoon garlic paste or 3 cloves garlic, crushed
  • 3 teaspoons ground cumin
  • 1 -2 teaspoons cayenne pepper (just use 1 teaspoon unless you want a real "kick"!)
  • 1 teaspoon dried oregano
  • 11 - 1.2kg boneless pork shoulder
  • large packet of flour tortillas
  • 1 container sour cream
  • guacamole ( if avocados are in season)
  • your favourite salad leaves
  • bunch of coriander, coarsely chopped
  • lime wedges


  1. Combine capsicum, onion, tomato salsa, barbeque sauce, garlic, spices and oregano in 4.5 -6 litre slow cooker. Add pork and thoroughly coat in mixture
  2. Cook, covered on low for 8 hours. Taste and season
  3. Carefully remove pork from cooker and shred meat using two forks (it will pull apart very easily). Return pork to cooker and stir gently
  4. Divide pork and serve in tortillas with salad leaves, coriander, sour cream and guacamole. Accompany with lime wedges

Serves 5-6

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