Take it slowly or use a pressure cooker with this two-for-one pork chilli recipe.
- For the slow-cooker: Heat half the oil in a large frying pan over medium-high heat. Add pork. Cook for 6 minutes, turning, until browned all over. Transfer to bowl of slow cooker.
- Heat remaining oil in pan. Add onion. Cook, stirring, for 3 minutes or until softened. Add capsicum and chilli. Cook, stirring, for 5 minutes or until capsicum is just tender. Add garlic and paprika. Cook for 1 minute or until fragrant. Spoon mixture over pork.
- Add tomatoes, sugar and stock. Season with salt and pepper. Cover with lid. Cook on low for 6 hours or until pork is very tender, turning every 2 hours. Remove pork from sauce. Roughly shred meat with 2 forks. Return to sauce. Cook for 30 minutes.
- Meanwhile, make Pickled corn salsa: Combine corn, vinegar and oil in a bowl. Set aside for 30 minutes. Stir in coriander.
- Serve pork with tortillas and salsa.
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Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set