Mexican Pulled Pork With Rice
Ingredients
- steamed rice, coriander leaves, sour cream and lime wedges (to serve)
- 1 red capsicum, deseeded (sliced)
- 1 yellow capsicum (deseeded, sliced)
- 2 red onions (cut into thin wedges)
- 2 tbs extra virgin olive oil
- 40g sachet fajita seasoning
- 1 1/2 cup chicken stock
- 400g tomato passata
- 4 garlic cloves (crushed)
- 2kg boneless pork shoulder roast (rind removed)
- 375g medium chunky Mexican salsa
Method
- Cut pork into 3 to 4 large pieces. Heat oil in a large, heavy-based saucepan over high heat. Cook pork, turning, for 8 minutes or until browned all over. Transfer to a large plate.
- Add onion and capsicums to pan and cook, stirring, for 5 minutes or until softened. Add seasoning and garlic, then cook, stirring, for 1 minute or until fragrant. Add salsa, passata and stock and bring to the boil. Return pork to pan.
- Simmer, covered, for 2 hours or until pork is tender. Uncover and simmer for 1 hour or until pork is very tender and sauce has reduced. Remove pork from pan and transfer to a board. Return sauce to the boil. Boil, uncovered, for 10 minutes or until thickened. Skim off any excess fat. Season.
- Meanwhile, remove and discard any excess fat from pork. Use two forks to roughly shred pork. Return pork to pan, then cook for 2 minutes or until heated through. Serve pork over rice with coriander, sour cream and lime wedges.
