Mexican pull-apart pork

Ingredients

• 1kg boneless pork shoulder
• 2 red capsicums
• 2 brown onions, sliced thinly
• 375g bottles chunky tomato mild salsa
• 4 cloves garlic, crushed
• 3 tsp ground cumin
• 2 tsp cayenne pepper
• 1 tsp dried oregano

Directions

1. Combine all ingredients in a 4.5 litre (18 cup) slow cooker. Turn port to coat in mixture.
2. Cook, covered on low for 8 hours
3. Carefully remove pork and shred meat. Return to cooker, stir gently and season to taste.
4. Serve on tortillas or fresh bread rolls with coleslaw, sour cream and coriander.

Note:

• Peel the capsicum with a vegetable peeler if you don’t like the skin peeling off when it’s cooked.