Time: 6 hours
Servings: 10
Ingredients:
- 118ml Extra Virgin Olive Oil
- 177ml Orange Juice
- 29ml Lime Juice
- 16g cilantro
- 6g Mint Leaves
- 6 Garlic (cloves)
- 4g Cumin (ground)
- Sea Salt & Black Pepper (to taste)
- 1.8kgs Pork Shoulder, Boneless
- 850g Coleslaw Mix
- 147g Mayonnaise
- 12ml Apple Cider Vinegar
Directions:
- Add the olive oil, orange juice, lime juice, cilantro, mint, garlic, cumin, salt, and pepper to a food processor and blend until well combined.
- Place the pork into the slow cooker and cover in the marinade. Cook on low for six to eight hours, or on high for four hours, or until the pork is tender and falls apart easily.
- Meanwhile, combine the coleslaw mix, mayonnaise, and apple cider vinegar. Mix well then refrigerate until ready to serve.
- Use two forks to pull apart the pork and plate it with the coleslaw. Enjoy!
Leftovers:
Refrigerate in an airtight container for up to three days.
Serving Size:
One serving is approximately six ounces of pulled pork and one cup of
coleslaw.
More Flavour:
Add fresh oregano and orange zest to the marinade. Sear the pork on all
sides before adding to the slow cooker.
