Optional serving suggestions
Soft tortillas, grilled
Diced avocado
Diced tomatoes
Sour cream
Lime wedges
coriander sprigs
Ingredients
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
Method
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Put all ingredients into the bowl of a 5.7L slow cooker.
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Stir to roughly mix together.
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Place bowl in appliance.
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Cover with lid.
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Cook on LOW setting for 8 hours.
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Remove bowl from appliance, remove lid and season with salt and pepper to taste. Serve as is, or with optional serving suggestions if using.
