Slow-cooked pork roast is an easy-to-carve alternative to pork belly. Serve with zesty tomato and coriander salad.
Ingredients
- 1.5kg Coles Easy Carve Pork Leg Roast, string, rind and excess fat removed
- 1 red capsicum, thickly sliced
- 1 yellow capsicum, thickly sliced
- 1 red onion, thinly sliced
- 2 x 250g jars Coles Brand Mild Mexican Sauce
- 1 cup tomato passata
- 3 garlic cloves, crushed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 3 teaspoons Mexican chilli powder
- Sour cream, to serve
- Pickled jalapeno chillies, to serve
- 230g pkt white corn tortilla chips
- 1 lime, cut into wedges
Tomato & coriander salad
- 3 ripe tomatoes, chopped
- 1 small red onion, coarsely chopped
- 1/2 cup coriander leaves
- 1 tablespoon lime juice
- 1 tablespoon olive oil
Method
- Step 1Place pork in a 4.5L slow cooker (see Notes). Add the capsicum, onion, Mexican sauce, passata, garlic, cumin, coriander and chilli powder. Cook, covered, on low for 8 hrs.
- Step 2Use a slotted spoon to carefully remove the pork from the slow cooker and coarsely shred with 2 forks. Return to slow cooker and stir gently to combine.
- Step 3To make the tomato & coriander salad, combine all ingredients in a medium bowl.
- Step 4Divide the pork mixture among plates. Top with sour cream and chillies. Serve with tortilla chips, lime wedges and salad.
- High protein
- Low carb
- Lower gi
Nutrition
2260 kj
Energy
24.9g
Fat Total
8.5g
Saturated Fat
3.5g
Fibre
47.2g
Protein
701mg
Sodium
10.4g
Carbs (sugar)
27.5g
Carbs (total)
All nutrition values are per serve
Notes
Place the pork first in the slow cooker so it is almost submerged in the liquid. Freeze without sour cream, chillies and accompaniments for up to 3 months.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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