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Prep
30 Minutes
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Cook
2 Hours
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Ready In
2 Hours 30 Minutes
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4-6 People servings
Ingredients
Directions
| Servings | Prep Time | Cook Time |
| 4-6 People | 30 Minutes | 2 Hours |
| Servings | Prep Time |
| 4-6 People | 30 Minutes |
| Cook Time |
| 2 Hours |
Ingredients
- 1.5 kg Ballakelly Farm Pork Shoulder
- 2 tbsp Chipotle Sauce
- For the fresh tomato salsa
- 6 Tomatoes Chopped
- 1/2 Red Onion
- 1 tbsp Line Juice 1/2 a lime
- Small Handful Fresh Coriander Chopped
- 1/2 Clove Garlic Finely Chopped
- 1 tsp Olive Oil
- For the guacamole
- 2 Avocados Peeled & Chopped
- 1/2 Clove Garlic Finely Chopped
- 1 tbsp Lime Juice Plus more to taste
- Salt & Black Pepper
- 12-16 Flour Tortillas
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Ingredients
Servings:
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Instructions
- Season the pork shoulder with salt. Place the pork shoulder into a slow cooker and cook on low for 8-10 hours.
- Meanwhile, for the fresh tomato salsa, mix all of the ingredients together in a bowl and season, to taste, with salt, freshly ground black pepper and more lime juice.
- For the guacamole, mash the avocado pieces and garlic together until smooth, then stir in the lime juice and season, to taste, with salt, freshly ground black pepper and more lime juice.
- To serve, remove the skin and fat from the pork shoulder and shred the meat with two forks. Place the meat into a bowl. Mix the chipotle sauce with two tablespoons of the cooking liquid and pour the mixture over the pork. Mix until the pork is coated in the sauce.
- To serve, arrange the pork on a serving plate and spoon the salsa and guacamole into separate bowls. Warm the tortillas according to packet instructions and serve alongside.
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Footnotes
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Cook's Note:
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Editor's Note: