Combine pork and slaw for tasty tacos
Place pork, onion and garlic in slow cooker/casserole dish, cover and set aside in fridge.
Combine pork marinade sauce in amedium bowl. Cover and set aside in the fridge.
To cook, preheat oven to 180C (if using). Add pork marinade to slow cooker/casserole dish, cover and cook in slow cooker for 9-10 hours on high. Alternatively, cook in casserole dish for about 2 hours. Pork will easily pull apart when ready.
Remove pork from slow cooker and set aside to rest.
While pork is resting, wrap tortilla wraps in foil and bake for 10-12 minutes until heated through. Finely shred cabbage until you have about 2 cups worth. Grate the carrots. Place in amedium bowl with mayonnaise, vinegar, salt and walnuts and toss to combine.
Roughly pull pork apart with two forks. Add to a bowl with 1 cup of cooking liquid. Toss to combine and season to taste.
To serve, top tortillas with pulled pork, slaw, a drizzle of remaining chipotle marinade, a dollop of sour cream and a sprinkle of coriander.
Winter Warmers is a new limited edition, seasonal offering from Nadia and the team atMyFood Bag focused on bringing your favourite winter flavours to life and featuring mouth-watering slow-cooked meals that you can prep in advance. Come home to slow-cooked perfection.
Pull your slow cooker out and make... pulled pork taco with winter slaw.