Time for a treat
‘I love this dish because I can put it on to cook in the morning then come home to a delicious meal that only takes a few minutes to put together. Tender and juicy shredded pork marries perfectly with the crunch of the lettuce and creaminess of the guacamole.’ Rebecca Coomes
Classification: Phase 1 – Semi Restricted, GF, DF, LF
6 – 8 serves
Ingredients
- 1.6 kg pork neck or shoulder, cubed
- 1 tbs smoked paprika
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- 1 tsp cinnamon
- 1 tsp black pepper
- 1 tsp salt
- 2 bay leaves
- 2 tbs tomato paste
- 1 tbs apple cider vinegar
- 1 cup tomato passata
- 1 head butter lettuce, washed, leaves separated
- 1 lime, cut into wedges
Slaw
- 2 carrots, grated
- ¼ red cabbage, finely sliced
- 2 tbs olive oil
- 2 tbs lemon juice
- Salt and pepper to taste
Guacamole
- 1 ½ – 2 avocados
- ½ lime, juiced
- Salt and pepper to taste
Method
Place the pork, paprika, cumin, coriander, cinnamon, pepper, salt, bay leaves, tomato paste, apple cider vinegar and tomato passata in a slow cooker. Turn setting to low and cook pork for 8 hours.
To test if the pork has cooked, remove one cube of meat and try to shred it between two forks. If it shreds easily, the pork is ready.
Once the pork has cooked, remove all cubes of meat and shred between two forks. Return the meat to the slow cooker to stay warm in the juices.
Meanwhile, make the slaw and guacamole. Mix the carrot, cabbage, olive oil and lemon juice together. Season with salt and pepper. In a separate bowl, mash the avocado with the lime. Season with salt and pepper to taste.
To serve, place some pulled pork in a piece of lettuce. Top with slaw and a dollop of guacamole. Serve with lime wedges on the side.
About the Author
Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestine Bacterial Overgrowth (SIBO) and the host of the SIBO cooking show and The Healthy Gut podcast.