- Old El Paso™ Chili Spice Mix
- 1 teaspoon smoked paprika
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 1 – 1.2kg piece pork shoulder, rind removed
- 1 medium red onion, roughly chopped,
- 1 cup (250ml) pineapple or apple juice
- 1 bay leaf
- 1 lime, sliced
- 1/2 bunch coriander, for garnish
- 1 medium red capsicum, halved
- 2 large cloves garlic, unpeeled
- 1 large ripe tomato, roughly chopped
- 200g red chilies, seeded and finely chopped
- 1/4 cup lime juice
- 1/2 teaspoon sea salt
- 1 cup (220g) caster sugar
- Old El Paso™ Mini Tortillas 10pk
- 1 green oak leaf lettuce, washed, to serve
- 1 cucumber, cut into thin strips, to serve
- 2/3 cup light sour cream, to serve
- Combine Chili Spice Mix, smoked paprika and brown sugar, roll pork in spice mix to coat. Heat oil in a heavy based casserole dish. Add pork and brown all over for 5 minutes.
- Add onion and cook, stirring for 2 minutes or until softened. Add the juice, bay leaf and lime slices. Season with salt & pepper. Return pork to pan and cover casserole with a sheet of baking paper and the casserole lid to seal in the juices. Cook in oven at 160◦C conventional (140˚C fan forced) for 3 hours until pork is tender.
- Remove pork and shred with two forks. Place casserole over high heat and boil for 1 minute to reduce pan juices slightly. Return pork to pan juices and garnish with coriander leaves.
- For the Chili Jam: Place capsicums and garlic in a frying pan and cook over a medium heat until the skins blacken. Peel garlic and place in food processor with capsicums, tomatoes and chilies and process until a bright red sauce forms.
- Pour the sauce into a large saucepan. Add lime juice, salt and bring to the boil over high heat. Reduce heat to low and simmer, uncovered, for 5 minutes. Remove pan from heat.
- Add sugar stirring over a medium heat for 1 min or until sugar dissolves. Bring to the boil and boil for a further 4 - 5 minutes or until mixture thickens slightly.
- Ladle hot Chili Jam into serving bowl or jar and set aside to cool. Ladle the remaining Chili Jam (this recipe makes about 1 cup) into warm sterilised jars and seal with a lid. Set aside to cool. Label and date the jars and store in a cool dark place. Refrigerate after opening.
- For pan toasted Tortillas: heat a non- stick frying pan over a medium heat and brown each Tortilla for 10 seconds on one side only. Wrap in a tea towel until ready to serve.
- To serve: Build your own Mexican style pork sliders with toasted tortillas, pork, Red Jalapeno Jam, lettuce, cucumber and sour cream.