Slow Cooked Pulled Pork:

1.5kg boneless pork shoulder, fat removed

¼ cup of tomato paste

2 tsp of sugar (brown sugar, coconut sugar or honey will work best)

1 tbsp of smoked paprika 

1 stock cube or 1 tbsp of stock powder, flavour of your choice

1 brown onion, finely chopped 

1 tbsp of extra virgin olive oil 

2 garlic cloves, minced

2 carrots, diced

2 large celery stalks, diced

¼ cup apple cider vinegar

Salt and pepper to taste 

Burrito Bowls:

1 cup of cooked rice, we used basmati but you can use any grain you wish 

½ Avocado 

Fresh Lime 

Optional: Coriander and Chilli Flakes

1. Heat olive oil in a large pan, or in the base of your slow cooker if it detaches

2. Add the onion, garlic, carrot and celery and lightly saute

3. Place the pork shoulder into the pan or slow cooker and brown on all sides for 3-5 minutes 

4. Transfer the pot to the slow cooker and add the remaining ingredients. You may wish to add a touch of water if you require more liquid 

5. Cook on medium for 5-6 hours

6. Leave the meat in the slow cooker and shred it with two forks. Allow the meat to cook for an additional 2 hours. 

7. Prepare your burrito bowl ingredients. You can of course use any other mexican-inspired ingredients such as beans, corn, chopped tomatoes, sour cream or red onion

8. Assemble the burrito bowls starting with the rice and meat and adding your favourite toppings how you please