Shredded pork with coleslaw & tortillas

Shredded-pork-with-coleslaw-amp-tortillas

Prepare Time: 0:15 | Cook Time: 1:05 | Difficulty: EASY

A southern US favourite, this is simple to cook and eat – just pile pork and coleslaw into a soft tortilla and dig in.

Ingredients

Nutrition

Energy

2516kJ

Fat saturated

8.00g

Fat Total

34.00g

Carbohydrate sugars

14.00g

Carbohydrate Total

14.00g

Dietary Fibre

5.00g

Protein

59.00g

Cholesterol

176.00mg

Sodium

473.70mg

All nutrition values are per serve.

Method

  1. Heat half the olive oil in pressure cooker over medium-high heat. Add 2-3 pork pieces and cook for 2-3 minutes or until browned. Transfer to a large plate. Repeat, in 3-4 batches, with remaining pork.

  2. Heat the remaining olive oil in the pressure cooker over medium heat. Add the onion and garlic, and cook, stirring often, for 2-3 minutes or until soft.

  3. Stir in pork, tomato, tomato sauce, vinegar, brown sugar, oregano and chilli. Season with salt and pepper.

  4. Seal the pressure cooker. Place over high heat until steam escapes at a constant rate and there is a regular hissing sound. Reduce heat to low. Cook for 40 minutes. Release steam following manufacturer's instructions.

  5. Meanwhile, whisk the extra virgin olive oil, lime juice and white sugar in a bowl. Combine the cabbage, radish and coriander in a large bowl. Add the dressing and avocado. Season with salt and pepper. Toss to combine.

  6. Remove pork from pressure cooker. Shred. Return to pressure cooker. Stir to combine. Season with salt and pepper.

  7. Srve the pork with the coleslaw, tortillas, sour cream and lime wedges.


Australian Good Taste – July 2009 , Page 98

Recipe by Gemma Luongo
Photography by Rob Palmer

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