You’ll be going back for seconds of this no-fuss slow-cooker pulled pork chilli. Served with rice, it’s the perfect weeknight dinner.

Prep Time : 0:10 | Cook Time : 4:00 | Total Time : 4:10 | Serving : 8 person.

Ingredients

• 2 teaspoons smoked paprika

• 2 teaspoons ground cumin

• 2 teaspoons ground coriander

• 2 teaspoons garlic powder

• 1 teaspoon ground oregano

• 1.6kg pork scotch fillet roast

• 1 red onion, halved, sliced

• 225g smoky chipotle fajita cooking sauce

• 300g jar mild salsa

• 400g can diced tomato

• 2 x 400g cans kidney beans, drained, rinsed

• 2 tablespoons red wine vinegar

• Steamed long grain white rice, to serve

• Chopped avocado, to serve

• Lime wedges, to serve

• Sour cream, to serve

• Small fresh coriander leaves, to serve

Method

• Step 1

  Combine spices and oregano in a bowl. Season with salt and pepper. Rub spice mixture all over pork.

• Step 2

  Combine onion, chipotle sauce, salsa, diced tomato, kidney beans and vinegar in bowl of a 5.5 litre slow cooker. Season with salt and pepper. Top with pork. Cover. Cook on HIGH for 4 hours (or LOW for 8 hours) or until pork is very tender.

• Step 3

  Using 2 forks, shred pork and mix into sauce mixture. Serve pork with rice, avocado, lime, sour cream, and sprinkle with coriander.