• 1 onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1kg boneless shoulder pork joint, fat removed
  • 1 tbsp Mexican spice blend
  • 6 plain tortilla wraps
  • 150g fresh pineapple, skin removed and finely diced
  • 50g red onion, finely diced
  • ½ red chilli, seeds removed, finely diced
  • ½ lime, juiced
  • 3 tbsp coriander, roughly chopped
  • 200g little gem lettuce, shredded
  • 60g soured cream


  1. 1

    Cover the bottom of the slow-cooker pot with the onions and garlic. Cut the pork into two equal-sized pieces and rub them all over with the spice blend. Place the pork on top of the onions and add 100ml cold water. Cover with a lid and cook on high power for 4 hours or on low power for 8 hours.

  2. 2

    Preheat the oven to 200°C/fan 180°C/gas mark 6. 30 minutes before the end of the pork cooking time, bake each tortilla on a baking tray for 8 minutes until crisp and golden brown.

  3. 3

    Combine the pineapple, red onion, chilli and lime juice. Add 2 tbsp coriander and stir through.

  4. 4

    When the pork is done, remove it from the slow cooker and place it in a large bowl, leaving the cooking liquid and onions behind. Shred using two forks, removing any large pieces of fat. Add some of the onions from the slow cooker and a spoonful or two of the cooking liquid to taste.

  5. 5

    To serve, arrange the lettuce leaves on the tortillas followed by the pork, some of the sour cream and then the pineapple salsa. Garnish with the remaining coriander.

Nutritional Details

Each serving provides
  • Energy 1742kj 416kcal 21%
  • Fat 11.5g 16%
  • Saturates 4.6g 23%
  • Sugars 7.0g 8%
  • Salt 0.97g 16%

% of the Reference Intakes

Typical values per 100g: Energy 540kj/129kcal

Each serving provides

36.4g carbohydrate 3.9g fibre 39.8g protein

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