Who doesn’t love pulled pork? Slow roasted and slow-cooked meats are more prevalent now more than ever before.
As my Cambodian Chicken Fried Rice was such a hit, Lynas got in touch to see if I could produce a recipe using their Easter meat pack.
The pack included pork and leek sausages, beef brisket, a leg of lamb and pork butt along with some seasonal vegetables. After much deliberation, pestering of friends and Googling like mad, I decided to slow cook the pork butt and make some salsa and guacamole.
I should note that salsa is one of my favourite foods (nachos…) and I hadn’t made it myself before, and now I have, I will again.
Ingredients
Pork butt
Chipotle sauce
Tortilla wraps
For the salsa
6 tomatoes
Half of a red onion
Half of a garlic clove
The juice from half a lime
Small handful of fresh coriander
1 tsp olive oil
For the guacamole
2 avocados
Half of a garlic clove
The juice from half a lime
Salt and ground black pepper
Method
- Season the pork butt. I used salt, pepper and some honey. Place the meat into the slow cooker for 8-10 hours on low or 4-6 hours on high.
- To make the salsa, chop the ingredients finely and mix in a bowl. I used a food processor to make mine slightly mushy as that’s how I like my salsa.
- To make the guacamole, mash the avocados and garlic together before seasoning and adding lime juice.
- When the meat has been cooked, remove the fatty skin and pull apart the meat using two forks.
- You can make a sauce for the meat using equal parts of juice from the slow cooker and chipotle sauce.
Et voila…. enjoy your pulled pork! Let me know if you make it 🙂
