Mexican double
Samantha Parish offers twice the meals for half the trouble with one recipe that can easily be made into a second for the freezer. Slow cooker chipotle pulled pork tacos turned into cheesy pork enchiladas
Serves 8 to 12 Preparation: 10 minutes Cooking: 8 hours
Slow cooker pulled pork
■ 1.5-2kg pork shoulder, skin removed, cut into 3 large pieces
■ 1 cup (250ml) pineapple juice
■ 1 x 400g can chopped tomatoes
■ 1⁄2 cup store-bought tomato salsa
■ 2 tablespoons chipotle sauce
■ 2 teaspoons olive oil
■ 1 x 300g cured chorizo sausage, thinly sliced
■ 2 tablespoons each brown sugar and smoked paprika
■ 1 teaspoon each ground cumin, coriander, onion powder, garlic powder, and dried oregano
■ 1 teaspoon salt flakes
■ 1⁄2 teaspoon ground black pepper
■ 2 tins beans, rinsed and drained (I used black eyed beans and black beans)
■ 2 bay leaves
■ 2 tablespoons apple cider vinegar
■ 2 tomatoes, chopped
■ 2 tablespoons finely chopped jalapenos, plus 2 tablespoons pickling liquid
■ 1 tablespoon finely chopped coriander, plus extra leaves to serve
■ 16 wheat tortillas (8 for the tacos and 8 for the enchiladas)
■ 1⁄4 white cabbage, thinly sliced
■ 5 red radishes thinly sliced
■ 1 avocado, sliced
■ Lime wedges to serve
■ 200g grated cheese (I used a blend of parmesan, mozzarella and cheddar)
For the slow-cooked pork, place the skin of the pork across the bottom of the slow cooker to line the pan. Combine the juice, tomatoes, salsa, and chipotle in a bowl and add to the slow cooker. Heat the oil in a frying
pan over high heat, add pork pieces and chorizo and cook, turning, for 8 minutes or until golden brown on all sides. Combine the sugar, spices and salt flakes and black pepper in a bowl. Scatter over the pork and turn to coat and toast slightly. Transfer to the bowl of a slow cooker, along with beans and bay leaves. Cover and cook on low for 8 hours or overnight.
The next day, use tongs to shred the meat in the slow cooker. Stir through the vinegar, and season to taste with salt and pepper. Use tongs to remove the pork from the sauce. Transfer to a bowl.
To serve the tacos, combine the tomato, jalapenos and pickling liquid, and coriander in a bowl. Season to taste. Warm tortillas according to packet instructions. Serve half the pork mixture and tortillas with cabbage, radish and avocado, with lime wedges alongside for squeezing.
To make the enchiladas, divide the remaining shredded pork between remaining tortillas and scatter with some of the cheese. Roll to enclose. Add 1 cup of the reserved sauce to the bottom of a 21⁄2-litre capacity baking dish, then place rolled tortillas, seam side down, into the sauce. Pour over the remaining sauce and scatter with cheese. Place a piece of baking paper on top and wrap tightly with foil. Transfer to the fridge until ready to serve. (Once cold, you can also freeze the enchiladas.) Bake the thawed or chilled enchiladas in a 200 degrees Celsius oven for 20 minutes, then remove the paper and foil, and cook for a further 15-20 minutes or until the cheese is bubbling. Serve hot.