The pulled pork is delicious, it melts in your mouth and is packed full of flavour. The rice adds carbohydrates to fuel (or refuel) your workouts.
Mexican Pulled Pork with Chipotle Slaw
The pulled pork is delicious, it melts in your mouth and is packed full of flavour. The rice adds carbohydrates to fuel (or refuel) your workouts.
Servings: 6
Calories: 599kcal
Ingredients
- 1.4 kg lean pork leg roast
- 1 Tbsp. ground cumin
- 1 Tbsp. ground coriander
- 1 clove garlic chopped
- 400 g can no-added salt chopped tomatoes
- 390 g black beans in chili sauce
To serve
- 1 ¼ cups brown rice & quinoa blend
- 6 Tbsps. low-fat plain yoghurt
- 3 Tbsps. chipotle barbecue sauce
- 7 cups mixed coleslaw (use a bagged mix or combine red cabbage, white cabbage, carrot, kale and celery)
To garnish (optional)
- 6 Tbsps. low-fat plain yoghurt
- fresh coriander, chopped
- lime zest
Instructions
- Preheat slow cooker turn to low. Place pork, spices, garlic, tomatoes and one canful of water into the slow cooker.
- Cook on low for six hours.
- Remove pork from slow cooker. Use forks to pull meat from bone and roughly shred. DIscard aany fat.
- Skim any fat from sauce or use a fat separator jug. Discard fat. Add beans to sauce and mix to combine. Add pork meat back into sauce. Reheat if necessary. Keep warm.
- Cook rice-quinoa blend following packet directions. Combine yoghurt and chipotle sauce. Add to coleslaw and mix well.
- Serve pork with sauce on rice, with coleslaw. Top with garnishes (if using).
Notes
Bezzant, Nikki; (Jun 2023) Slow-Cooker Perfection in: Healthy Food Guide
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.
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