Tender pork that falls apart both on your plate and in your mouth. A sachet of taco seasoning and a jar of salsa are the keys to instant Tex-Mex flavour.
Optional serving suggestions
Soft tortillas, grilled
1.4kg piece boneless pork scotch roast
2 red onions, cut into thin wedges
500g capsicum, thickly sliced (about 3 – we used a red, yellow and a green)
375g jar tomato salsa
30g sachet taco seasoning mix
400g can red kidney beans, drained
Put all ingredients into the bowl of a 5.7L slow cooker.
Stir to roughly mix together.
Place bowl in appliance.
Cover with lid.
Cook on LOW setting for 8 hours.
Remove bowl from appliance, remove lid and season with salt and pepper to taste. Serve as is, or with optional serving suggestions if using.