Tex-Mex Pulled Pork

Whenever there is an option to have pulled pork for dinner, I am all for it.  There are lot of different flavoured variations and I also have a range of variations on my blog.  I am always keen to try other versions as although I feel I could eat pulled pork anytime, it is also good to have a range of different versions to vary it up.

This Mexican inspired Pulled Pork is cooked with tomato, black beans, capsicum and onions.  It is spiced with chilli flakes and taco seasoning.  Served with rice to soak up the tomato based sauce and accompanied with shredded cheese & sour cream.  A beautiful spiced pulled pork dish.

You can raise or lower the level of ‘spicy heat’ in this dish by varying the amount of chilli flakes added to the mixture.  It’s really your preference.  I think rice is also a good mix with this dish, however the pulled pork is still very good served on it’s own.

I use a pressure cooker for this dish, however you can equally use a slow cooker whether on high or low setting if that is you preferred way of making pulled pork.  Just vary the cooking times accordingly.

Print Recipe

Tex-Mex Pulled Pork

Prep Time

15 minutes

Cook Time

45 minutes

Servings

people

Ingredients

• 1 tbsp Olive Oil
• 2 kg Boneless Pork Leg or pork shoulder if preferred. Fat removed and cut into smaller pieces
• 800 ml Diced Tomatoes 2 cans
• 425 g Black Beans 1 can, drained & rinsed
• 1 tbsp Chilli Flakes add more or less to preference
• 1 large Red Capsicum diced
• 2 Brown Onions diced
• 60 g Taco Seasoning I use 2 x 30g packets
• Shredded Cheese for serving
• Sour Cream for serving
• Long Grain White Rice cooked separately for serving

Prep Time 15 minutes Cook Time 45 minutes Servings people Ingredients 1 tbsp Olive Oil 2 kg Boneless Pork Leg or pork shoulder if preferred. Fat removed and cut into smaller pieces 800 ml Diced Tomatoes 2 cans 425 g Black Beans 1 can, drained & rinsed 1 tbsp Chilli Flakes add more or less to preference 1 large Red Capsicum diced 2 Brown Onions diced 60 g Taco Seasoning I use 2 x 30g packets Shredded Cheese for serving Sour Cream for serving Long Grain White Rice cooked separately for serving

Instructions

1. Add 1 tbsp Olive Oil to Pressure Cooker.
2. Place Pork Leg pieces into pressure cooker.
3. Then add diced tomatoes, black beans, capsicum, onions, chilli flakes & taco seasoning. Stir to mix contents and spread over pork leg pieces.
4. Cook in pressure cooker for 45 minutes.
5. When pressure cooker completes, remove pork leg pieces and shred using two forks.
6. Return shredded pork to pressure cooker and stir to mix through sauce.
7. Spoon to a serving dish and serve with rice, shredded cheese & sour cream.