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.