Korean-Style Pork Mince Bowl
Prep time: 5 mins
Cooking time: 15 mins
Easy
Serves:
4
Energy
1692kj
402kcal
Slow Cooker Pulled Pork Chilli Con Carne
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Try our mouth watering slow cooker chilli con carne recipe for an easy way to enjoy pork that tastes delicious.
Cook time: 6 hrs and 0 mins
Serves: 6
Cooking Skill: Easy
Ingredients
1.6kg
pork shoulder, rind and skin removed
1½ teaspoons
hot chilli powder
2 teaspoons
ground cumin
2 teaspoons
ground coriander
1 teaspoon
smoked paprika
1½ teaspoons
dried oregano
1 teaspoon
salt
1
onion, peeled and chopped
1 small red pepper, cored, deseeded and diced
1 x 400g
can red kidney beans, drained
1 x 400g
can chopped tomatoes
200ml
hot chicken or vegetable stock
To serve
6 small soft tortillas
Handful of fresh coriander leaves
12 cherry tomatoes, chopped
50g full fat hard cheese, e.g. Cheddar or Cheshire cheese, grated
1 lime, cut into wedges
Method
Step 1
Place the pork on a chopping board and lay flat. In a small bowl, mix together the spices, oregano and seasoning. Rub all over the pork, massaging it in well then roll up.
Step 2
Put the joint into the slow cooker, add the onion, pepper, kidney beans, chopped tomatoes and stock. Cook on HIGH for 4-6 hours or LOW for 8-10 hours, or according to the manufacturer’s instructions for your slow cooker.
Step 3
`Pull’ the cooked pork by securing with a fork and shredding into chunky pieces with a second fork. Lightly warm the tortillas. Mix the lettuce and cherry tomatoes together.
Step 4
Divide the tortillas among six plates and top each with a small handful of the salad, pulled pork chilli, cheese and coriander leaves. Serve immediately with lime wedges. Alternatively, serve the pulled pork with plain boiled rice.
Tips and Serving Suggestions
Oven Method:
Alternatively, cook the pulled pork low and slow in the oven. Preheat the oven to 150°C, 130°C Fan, Gas Mark 2. In a small bowl mix together the spices, oregano and seasoning. Rub all over the pork and roll up. Transfer to a foil-lined roasting tin or ovenproof casserole dish. Add the onion, pepper, kidney beans, chopped tomatoes and 100ml hot chicken or vegetable stock. Cover tightly with extra foil or the casserole lid and cook in the oven for about 5 hours, or until tender. Remove the joint from the oven and leave to rest covered for 20 minutes. Follow method steps 3 and 4.
Each serving provides
Based on shoulder
20%
Fat
12.2g
17%
Saturates
3.8g
19%
Sugars
4.3g
5%
Salt
1.64g
27%
% of an adult's Reference intake
Typical energy values per 100g:
387kJ,
92kcal,
2.8g fat,
0.9g saturates
Each serving provides:
10.3g Protein,
59.9g Carbohydrate,
5.7g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Place the pork on a chopping board and lay flat. In a small bowl, mix together the spices, oregano and seasoning. Rub all over the pork, massaging it in well then roll up.
Step 2
Put the joint into the slow cooker, add the onion, pepper, kidney beans, chopped tomatoes and stock. Cook on HIGH for 4-6 hours or LOW for 8-10 hours, or according to the manufacturer’s instructions for your slow cooker.
Step 3
`Pull’ the cooked pork by securing with a fork and shredding into chunky pieces with a second fork. Lightly warm the tortillas. Mix the lettuce and cherry tomatoes together.
Step 4
Divide the tortillas among six plates and top each with a small handful of the salad, pulled pork chilli, cheese and coriander leaves. Serve immediately with lime wedges. Alternatively, serve the pulled pork with plain boiled rice.
Slow Cooker Pulled Pork Chilli Con Carne
Ingredients
- 1.6kg pork shoulder, rind and skin removed
- 1½ teaspoons hot chilli powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1½ teaspoons dried oregano
- 1 teaspoon salt
- 1 onion, peeled and chopped
- 1 small red pepper, cored, deseeded and diced
- 1 x 400g can red kidney beans, drained
- 1 x 400g can chopped tomatoes
- 200ml hot chicken or vegetable stock
To serve
- 6 small soft tortillas
- Handful of fresh coriander leaves
- 12 cherry tomatoes, chopped
- 50g full fat hard cheese, e.g. Cheddar or Cheshire cheese, grated
- 1 lime, cut into wedges
Tips and Serving Suggestions
Oven Method: Alternatively, cook the pulled pork low and slow in the oven. Preheat the oven to 150°C, 130°C Fan, Gas Mark 2. In a small bowl mix together the spices, oregano and seasoning. Rub all over the pork and roll up. Transfer to a foil-lined roasting tin or ovenproof casserole dish. Add the onion, pepper, kidney beans, chopped tomatoes and 100ml hot chicken or vegetable stock. Cover tightly with extra foil or the casserole lid and cook in the oven for about 5 hours, or until tender. Remove the joint from the oven and leave to rest covered for 20 minutes. Follow method steps 3 and 4.
Each serving provides
Based on shoulder
Energy |
|
1692kj 402kcal |
|
20% |
Fat |
|
12.2g |
|
17% |
Saturates |
|
3.8g |
|
19% |
Sugars |
|
4.3g |
|
5% |
Salt |
|
1.64g |
|
27% |
% of an adult's Reference intake
Typical energy values per 100g: 387kJ,92kcal,2.8g fat,0.9g saturates
Each serving provides: 10.3g Protein,59.9g Carbohydrate,5.7g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Place the pork on a chopping board and lay flat. In a small bowl, mix together the spices, oregano and seasoning. Rub all over the pork, massaging it in well then roll up.
Step 2
Put the joint into the slow cooker, add the onion, pepper, kidney beans, chopped tomatoes and stock. Cook on HIGH for 4-6 hours or LOW for 8-10 hours, or according to the manufacturer’s instructions for your slow cooker.
Step 3
`Pull’ the cooked pork by securing with a fork and shredding into chunky pieces with a second fork. Lightly warm the tortillas. Mix the lettuce and cherry tomatoes together.
Step 4
Divide the tortillas among six plates and top each with a small handful of the salad, pulled pork chilli, cheese and coriander leaves. Serve immediately with lime wedges. Alternatively, serve the pulled pork with plain boiled rice.
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