Mexican pulled pork, cooked in an amazing chocolate broth, packed with flavour and hearty goodness!

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NEED:

PULLED PORK;

3 cloves garlic

2 red onions, chopped in half

20 grams Extra Virgin Olive Oil (EVOO) 

2 teaspoons cumin seeds

2 teaspoons coriander seeds

1 red chillies

20 grams Brew Choc granules

600 mls water

1 kg piece pork fillet, cut in pieces

Generous pinch pink salt flakes

1 teaspoon smoked paprika

SALAD;

1/2 red cabbage, shredded

Handfuls baby spinach leaves

1 carrot, shredded

1 handful fresh coriander

Avocado and lime wedges , Chipotle Mayonnaise & Parmesan Tacos to serve (see recipes on tenina.com)

DO:

Place garlic, onions, EVOO, seeds and chilli into a food processor and chop together. Sauté in a little extra oil until fragrant and browning. Place into your Instant Pot or slow cooker and add Brew Choc granules and water, pork and seasoning.

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Cook on high for 1-2 hours until falling apart. Remove pork and drain the bowl, leaving about ½ cup of liquid in the bottom.

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Shred pork with two forks, assemble salad and arrange slightly cooled, shredded pork over.

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Drizzle with Chipotle Mayonnaise and serve soft tortillas.

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