Slow cooker pulled pork

Ingredients

  • 1.8kg boneless pork shoulder
  • 1 tablespoon extra virgin olive oil
  • 1 cup tomato passata
  • 1/2 cup Masterfoods Tomato Sauce
  • 1/3 cup apple cider vinegar
  • 1 tablespoon molasses
  • 1 tablespoon brown sugar
  • 2 small fresh red chillies, finely sliced
  • 1/4 cup fresh coriander leaves
  • 8 warmed flour tortillas, to serve
  • Salad leaves, to serve
  • Limes, halved, to serve
     

    Method

    • Step 1
      Remove and discard rind from pork. Cut pork into 4cm pieces.
    • Step 2
      Heat oil in a large frying pan over medium-high heat. Cook pork, in batches, for 3 to 4 minutes or until browned. Transfer to slow cooker.
    • Step 3
      Add passata, tomato sauce, vinegar, molasses, sugar and 1/2 the chilli to slow cooker. Season with salt and pepper. Stir to combine. Cover. Cook on high for 4 hours (or low for 8 hours) or until pork is tender.
    • Step 4
      Transfer pork pieces to a chopping board. Using 2 forks, roughly shred. Return pork to sauce. Stir to combine.
    • Step 5
      Sprinkle remaining pork mixture with coriander. Serve with tortillas, salad leaves, lime halves and remaining chilli.