Slow cooker chipotle pulled pork
Method
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Season the pork shoulder with salt. Place the pork shoulder into a slow cooker and cook on low for 8-10 hours.
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Meanwhile, for the fresh tomato salsa, mix all of the ingredients together in a bowl and season, to taste, with salt, freshly ground black pepper and more lime juice.
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For the guacamole, mash the avocado pieces and garlic together until smooth, then stir in the lime juice and season, to taste, with salt, freshly ground black pepper and more lime juice.
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To serve, remove the skin and fat from the pork shoulder and shred the meat with two forks. Place the meat into a bowl. Mix the chipotle sauce with two tablespoons of the cooking liquid and pour the mixture over the pork. Mix until the pork is coated in the sauce.
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To serve, arrange the pork on a serving plate and spoon the salsa and guacamole into separate bowls. Warm the tortillas according to packet instructions and serve alongside.
Ingredients
- 1.5kg/3lb 5oz pork shoulder
- 2 tbsp chipotle sauce
For the fresh tomato salsa
- 6 tomatoes, chopped
- ½ red onion
- 1 tbsp lime juice (about ½ lime)
- small handful chopped fresh coriander
- ½ garlic clove, finely chopped
- 1 tsp olive oil
For the guacamole
- 2 avocados, peeled, chopped
- ½ garlic clove, finely chopped
- 1 tbsp lime juice (about ½ lime), plus more to taste
- salt and freshly ground black pepper
- 12-16 flour tortillas, to serve
Shopping List
Slow cooker chipotle pulled pork
Fruit and vegetables
Cooking ingredients
Meat, fish and poultry
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