Even though we’re moving into spring here in Melbourne I wanted to bust out the slow cooker one last time and make this recipe. Something about the mixture of all these flavours really appealed to me. The smoky chipotle sauce plus the fiery tobasco, then all cooled down by the avocado and lime.
The original recipe says to pop it in for 10 hours, but I think anywhere from 8 would be enough. The pork was so tender and just fell apart as soon as I touched it – heaven! I also served this with polenta, but you can serve it with just about anything from pasta, or as a nacho topping or in a wrap. Bon appetit xo
- 1 kg shoulder or leg of pork
- 1 crushed clove garlic
- 1 tbsp chipotle sauce
- 1 tbsp smoked paprika
- 1 tbsp oregano
- 1 tbsp tabasco
- 300ml cider
- Big pinch of salt
For the sides:
- 2 handfuls of cherry tomatoes
- Half a chopped onion
- Big handful of fresh coriander
- 1 ripe avocado
- 1 fresh lime
Remove most of the fat from the top of your pork and chop it into quarters. Place it into the slow cooker with the rest of your ingredients. Close the lid and put it on low. 10 hours later you should be left with soft, beautifully cooked pork with very little sauce left over.
Tear it up in the slow cooker using two forks and mix it about in the left over gravy. Chop up your tomatoes and mix them up with the onion and coriander. Slice up an avocado and your lime.