What’s not to love about a Mexican Pulled Pork Sandwich? A big piece of meat is infused with our famous Chipotle Paste, and slowly cooked until tender. You can use the meat during the week for a few of these incredible lunchtime sandwiches!
A slow cooker is the perfect way to achieve this, but if you don’t own one you can also cook your meat in the oven. If it’s the latter, we recommend you cut your meat into smaller pieces and place them into a baking dish with the rest of the ingredients. You can then cover tightly with tin foil and cook at 160°C/320°F for 5-6 hours. Just make sure to check your meat from time to time and add water to prevent it from going completely dry.
We recommend making your pulled pork the day before, otherwise you’d have to wake up extremely early in the morning to prepare it before slow cooking so that it’s ready by lunchtime!
Don’t forget one of the best bits – our Chipotle Mayo, for smearing over your toasted sourdough just before devouring. It really is a must for this recipe!
6 hours 15 mins
How to make it
Step 1 – We recommend doing this in the morning so it’s ready to eat later that day. If eating for lunch, do the slow cooking the day before
Step 2 – Do this 30 min before eating
- Place the meat in the slow cooker and all the ingredients listed for pulled pork. There is no specific order or fancy way about it! Just add all the ingredients into the slow cooker, cover with a lid and let it cook on the high mode for 5 to 6 hours.
- Prepare the quick pickle by adding into a bowl the cabbage, red onion, red chilli, Smoky Chipotle Fajita & Taco Mix, lime juice, extra virgin olive oil, pinch of salt and freshly ground black pepper. Mix everything with a spoon, taste and adjust seasoning if necessary, reserve.
- After 6 hours of cooking uncover your pork and shred the tender meat with the help of two forks. Mix in with the juices.
- Toast slices of sourdough bread, followed by a smear of Chipotle Mayo. Top with the pulled pork, some cabbage pickle, fresh salad leaves and a squeeze of lime.