Slow cooked Mexican pulled pork with black beans Dine in

My slow cooker has been gathering dust for a while now, I go through phases of using it or not and one day last week I decided it was time to pull it out of the cupboard once again. I like the idea of putting all the ingredients in a pot and leaving them to cook all day so I can come home to a cooked meal but my challenge is always getting the liquid ratio right. More often than not I end up with a thin stew soup because the slow cooker is so good at keeping all the liquids which escape from the meat and vegetables contained. I nailed the ratio with this recipe and came home to the delicious smell of spiced pork which made really yummy burritos. I served it with avocado, cheese, sour cream, tomato and spinach with extra chilli sauce.

Ingredients

  • ~750g pork shoulder (a whole piece, no rind)
  • 1 can tomatoes
  • 2 tbs dried oregano
  • chilli to taste (I used some of the dried  ancho and poblano chillies I have in the pantry, you could use jalapeños, or chillies in adobo sauce (my favourite!) or all 3.)
  • 1 chicken stock cube
  • 1 can black beans
  • salt

Method

  1. Put all the ingredients except the beans into the slow cooker and cook for the desired time.
  2. When the cooking process has finished, pull the pork apart with two forks or a pair of tongs. Add the can of drained black beans and stir through.

PS: this is the slow cooker I have and it’s really good, you can brown your food in it for extra flavour and it also has a keep warm function so after cooking for the maximum time of 8 hours, it keeps warm for a further 2.

PPS: I did the prep for this the night before and put everything in the pot so all I had to do in the morning was leave the pot on the table so Stu remembered to put it on before he left for work.


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Consumer, creator and photographer of food who loves to travel (and scuba dive!)

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