SET AND FOR­GET FOR TH­ESE SLOW-COOKED PORK TACOS

Life & Style Weekend - - FOOD & WINE - WEEK­END COOK WORDS: MAG­GIE COOPER

The air is cooler, nights are longer, and my mind has turned – pos­si­bly pre­ma­turely – to slow-cooked meat and fuss-free din­ing.

I em­braced the slow cooker many years ago; the orig­i­nal has since gone to the Great Ap­pli­ance Heaven (the tip) but the one that re­placed it is go­ing strong.

This recipe for pulled pork is a set-and-for­get job; you can put it on be­fore you go to work and then just shred the meat and pre­pare the ac­com­pa­ni­ments 10 min­utes be­fore you sit down to eat. You can also cook the meat in a dutch oven at a low tem­per­a­ture with ex­actly the same re­sults.

I like to serve the meat on warmed wheat tor­tillas with salad; it’s a well-bal­anced meal with not too many calo­ries if you hold back on the sour cream. In Mex­ico, queso fresco, a fresh white cheese, is a com­mon top­ping for tacos. In Aus­tralia sub­sti­tute crum­bled Dan­ish feta.

This recipe will serve eight, with enough left over for sand­wiches.

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