SHREDDED MEXICAN TORTILLAS
SERVES 6 PREP + COOK 8 HOURS 30 MINS
2 red capsicums, sliced thinly 2 brown onions, sliced thinly 375g bottled chunky mild tomato salsa 1 cup barbecue sauce 4 garlic cloves, crushed 3 tsp ground cumin 2 tsp cayenne pepper 1 tsp dried oregano 1kg boneless pork shoulder 12 large flour tortillas 1 cup sour cream 1 cup loosely packed fresh coriander 1 lime, cut into wedges 1 Combine capsicum, onion, salsa, sauce, garlic, cumin, cayenne pepper and oregano in a 4.5-litre slow cooker, add pork, turn to coat in mixture. Cook, covered, on Low, 8 hours.
2 Carefully remove pork from cooker, shred meat using two forks. Return pork to cooker, stir gently. Season to taste.
3 Divide pork mixture among tortillas, top with sour…
