This is very easy and a great party meal.
1kg Pork Shoulder – bone out is better
1 Bottle ‘Culley’s Chipotle Hot Sauce’
Water, Salt & Pepper
12 Pack Culley’s Tortilla’s
Wash the pork shoulder and place it in the slow cooker on high.
Add 3/4 bottle of ‘Culley’s Chipotle Hot Sauce’ and equal parts water,then season with 1/2 Teaspoon salt and a few grinds of pepper.
When the slow cooker hits a rolling boil (which is normally 1 hour or so) place the slow cooker on the low setting.
Let the pork simmer away for a total of 10-12 hours.
In the last hour begin to skim some of the fat off – not all of it, as will have a lot of flavour.
At the end discard the skin and throw away.
Pull the pork apart in the cooker with 2 forks and keep warm.
Cut 1 red onion into fine slices and cover with any white vinegar and lemon juice (approx. 1 cup). I also add a fresh, chopped chilli to give it some heat. Season with salt & pepper and set aside for an hour or two, the onion will break down and turn a great violet colour.
Make a coleslaw with red cabbage & carrot and mix through some ‘Best Foods’ mayonnaise with a tablespoon of ‘Culley’s Chipotle Hot Sauce’.
Heat a packet of ‘Culley’s Fresh Corn Tortilla’.
Take a tortilla and place some of the pulled pork, red onion and coleslaw and a few extra drops of the remaining ‘Culley’s Chipotle Hot Sauce’ in the middle. Roll up and enjoy!