Porchetta
Prep time: 15 mins
Cooking time: 1 hrs and 30 mins
Worth the effort
Serves:
6
Energy
1832kj
436kcal
Slow Cooker Pulled Pork Chilli Con Carne
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Try our mouth watering slow cooker chilli con carne recipe for an easy way to enjoy pork that tastes delicious.
Prep time: 15 mins
Cook time: 6 hrs and 0 mins
Serves: 6
Cooking Skill: Easy
Ingredients
1.6kg
pork shoulder, rind and skin removed
1-2 tablespoons
Mexican seasoning
1
onion, peeled and chopped
1 small red pepper, cored, deseeded and diced
1 x 400g
can red kidney beans, drained
1 x 400g
can chopped tomatoes
1
chicken or vegetable stock cube, crumbled
To serve
6 small soft tortillas
Shredded salad leaves, optional
12 cherry tomatoes, chopped
50g full fat hard cheese, e.g. Cheddar, grated
Method
Step 1
Remove any string and place the pork on a chopping board, fat side down. Rub the seasoning over the pork, massaging it in well then roll up.
Step 2
Put the joint into a large slow cooker, add the onion, pepper, kidney beans, chopped tomatoes and crumbled stock cube. Cook on HIGH for 4-6 hours or LOW for 8-10 hours, or according to the manufacturer’s instructions for your slow cooker.
Step 3
`Pull’ the cooked pork by securing with a fork and shredding into chunky pieces with a second fork. Lightly warm the tortillas.
Step 4
Divide the tortillas among six plates and top each with a small handful of salad leaves, if used, tomatoes, pulled pork, chilli and cheese. Serve immediately. Alternatively, serve the pulled pork with plain boiled rice.
Step 5
Tip:
This recipe freezes well too. Simply cool quickly and transfer to a plastic food container. Defrost thoroughly overnight in the fridge and reheat until piping hot throughout.
Use up any leftovers as a tasty filling lunch option on jacket potatoes or in pitta breads.
Tips and Serving Suggestions
Oven Method:
Alternatively, if you do not have a slow cooker use a conventional oven. After method 1, transfer the joint to a foil-lined roasting tin or ovenproof casserole dish. Add the onion, pepper, kidney beans, chopped tomatoes and 100ml hot chicken or vegetable stock. Cover tightly with extra foil or the casserole lid and cook in a preheated oven at 150°C, 130°C Fan, Gas Mark 2 for 5 hours, or until tender. From time to time, check the liquid, adding additional stock, if required. Remove the joint from the oven and leave to rest covered for 20 minutes then follow method steps 3 and 4.
Each serving provides
Based on pork shoulder joint excluding serving suggestions
22%
Fat
16.2g
23%
Saturates
5.4g
27%
Sugars
5g
6%
Salt
1.2g
20%
% of an adult's Reference intake
Typical energy values per 100g:
569kJ,
135kcal,
5g fat,
1.7g saturates
Each serving provides:
58.5g Protein,
10.7g Carbohydrate,
4.7g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Remove any string and place the pork on a chopping board, fat side down. Rub the seasoning over the pork, massaging it in well then roll up.
Step 2
Put the joint into a large slow cooker, add the onion, pepper, kidney beans, chopped tomatoes and crumbled stock cube. Cook on HIGH for 4-6 hours or LOW for 8-10 hours, or according to the manufacturer’s instructions for your slow cooker.
Step 3
`Pull’ the cooked pork by securing with a fork and shredding into chunky pieces with a second fork. Lightly warm the tortillas.
Step 4
Divide the tortillas among six plates and top each with a small handful of salad leaves, if used, tomatoes, pulled pork, chilli and cheese. Serve immediately. Alternatively, serve the pulled pork with plain boiled rice.
Step 5
Tip:
This recipe freezes well too. Simply cool quickly and transfer to a plastic food container. Defrost thoroughly overnight in the fridge and reheat until piping hot throughout.
Use up any leftovers as a tasty filling lunch option on jacket potatoes or in pitta breads.
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