Pork chilli rojo (pulled pork with red chilli sauce)

Pork chilli rojo (pulled pork with red chilli sauce)


89 people made this

About this recipe: I've made it a couple of times now and absolutely love it. It gets better every time! Slow cooking the roasting joint in an oven roasting bag makes the meat so tender! Serve the pork with tortillas.


Serves: 8 

  • 1 (2kg) boneless pork shoulder roasting joint, trimmed
  • 3 tablespoons chilli powder
  • 160g chopped onions
  • 1L water
  • 3 (270g) jars salsa
  • 2 (400g) tins chopped tomatoes
  • 1/2 (215g) jar mixed chillies, drained and chopped

Prep:15min  ›  Cook:9hr  ›  Ready in:9hr15min 

  1. Place the pork roasting joint into an oven roasting bag set inside a slow cooker. Sprinkle the chilli powder over the joint and arrange onions on top of the joint. Loosely close the top of the bag with a nylon tie. Use scissors to cut 3 vents, 2.5cm long in the top of the bag. Pour the water into the bottom of the slow cooker, around the bag, so that it is at least 2.5cm deep.
  2. Cover and cook the pork on Low for 6 to 8 hours.
  3. Remove the pork and onions from the bag and place in a large casserole; reserve 180ml of liquid from the bag. Shred the pork by pulling it apart using two forks. Stir the salsa, tomatoes, and cooking liquid in with the shredded pork.
  4. Bring to the boil over high heat, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.

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