Mexican Pull-Apart Pork

serves 6

Made using the Lakeland 6L Slow Cooker

nutritional count per serving
26.3g total fat (13.2g saturated fat); 2842kJ (680 cal); 66.5g carbohydrate; 42.5g protein; 5.4g fibre

prep & cook time 8 hours 20 minutes


  • 2 medium red capsicums (bell peppers) (400g), sliced thinly
  • 2 medium brown onions (300g), sliced thinly
  • 375g (12 ounces) bottled chunky mild tomato salsa
  • 1 cup (280g) barbecue sauce
  • 4 cloves garlic, crushed
  • 3 teaspoons ground cumin
  • 2 teaspoons cayenne pepper
  • 1 teaspoon dried oregano
  • 1kg (2-pound) boneless pork shoulder
  • 12 large flour tortillas
  • 1 cup (240g) sour cream
  • 1 cup coarsely chopped fresh coriander (cilantro)


  1. Combine capsicum, onion, salsa, sauce, garlic, spices and oregano in the slow cooker; add pork, turn to coat in mixture. Cook, covered, on low, 8 hours.
  2. Carefully remove pork from cooker; shred meat using two forks. Return pork to cooker; stir gently. Season to taste.
  3. Divide pork between tortillas. Serve topped with sour cream and coriander, and accompany with lime wedges.


You can quickly peel the capsicum with a vegetable peeler if you don’t like the skin peeling off when it’s cooked.

Suitable to freeze at the end of step 2.