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How to make One pot Spanish pulled pork

Yield = 8
Prep time: 0:25
Cook time: 2:45
Total time: 3:10

Ingredients

  • 1 tablespoon olive oil
  • 2kg Coles Australian Pork Forequarter Roast Boneless
  • 1 brown onion, thinly sliced
  • 700g bottle tomato passata
  • 2 cups (500ml) chicken stock
  • 4 garlic cloves, crushed
  • 1 tablespoon cumin seeds
  • 1 tablespoon smoked paprika
  • 3 oregano sprigs
  • 400g can butter beans, drained, rinsed
  • 1/2 cup (75g) pimento-stuffed green olives
  • Oregano leaves, extra, to serve
  • Coles White Soft Wraps, to serve

Method

  • Step 1 Heat oil in a large saucepan over high heat. Cook pork, turning, for 10 mins or until golden.
  • Step 2 Meanwhile, combine onion, passata, stock, 2/3 cup (160ml) water, garlic, cumin, paprika and oregano sprigs in a bowl. Season.
  • Step 3 Add the passata mixture to the pork and bring to a simmer. Reduce heat to low. Simmer, covered, for 21/2 hours or until pork is tender. Transfer pork to a large bowl. Set aside for 10 mins to cool.
  • Step 4 Remove and discard netting and rind from pork. Use two forks to coarsely shred the meat. Return pork to pan with beans and olives. Cook for 5 mins or until heated through. Sprinkle with extra oregano and serve with wraps.