7cupsmixed coleslaw(use a bagged mix or combine red cabbage, white cabbage, carrot, kale and celery)
To garnish (optional)
6Tbsps.low-fat plain yoghurt
fresh coriander, chopped
lime zest
Instructions
Preheat slow cooker turn to low. Place pork, spices, garlic, tomatoes and one canful of water into the slow cooker.
Cook on low for six hours.
Remove pork from slow cooker. Use forks to pull meat from bone and roughly shred. DIscard aany fat.
Skim any fat from sauce or use a fat separator jug. Discard fat. Add beans to sauce and mix to combine. Add pork meat back into sauce. Reheat if necessary. Keep warm.
Cook rice-quinoa blend following packet directions. Combine yoghurt and chipotle sauce. Add to coleslaw and mix well.
Serve pork with sauce on rice, with coleslaw. Top with garnishes (if using).