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By Laura ::  G-Fresh Spices


Equipment :: Slow cooker


8kg boneless pork shoulder

1 tablespoon extra virgin olive oil

1 cup tomato passata

1/2 cup tomato sauce

1/3 cup apple cider vinegar

1 tablespoon molasses

1 tablespoon brown sugar

1 tablespoon G-Fresh Chilli Paste

1/4 cup fresh coriander leaves

8 warmed flour tortillas, to serve

Salad leaves, to serve

Limes, halved, to serve



Remove and discard rind from pork. Cut pork into 4cm pieces.

Heat oil in a large frying pan over medium-high heat. Cook pork, in batches, for 3 to 4 minutes or until browned. Transfer to slow cooker.

Add passata, tomato sauce, vinegar, molasses, sugar and the chilli to slow cooker. Season with salt and pepper. Stir to combine. Cover. Cook on high for 4 hours (or low for 8 hours) or until pork is tender.

Transfer pork pieces to a chopping board. Using 2 forks, roughly shred. Return pork to sauce. Stir to combine

Sprinkle remaining pork mixture with coriander. Serve with   tortillas, salad leaves, lime halves.


Laura x

Hayley Pearson

Hayley Pearson

Co-Creator and Writer for Adelady, she still gets goosebumps that she’s combined her creative passion with sharing the best of her stunning home state.

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