Season the pork shoulder with salt, pepper, and taco seasoning on all sides.
2 kg pork shoulder, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 tablespoons taco seasoning mix
To the slow cooker, add the pork, onion, garlic, Mediterranean recipe base, crushed tomatoes, apple cider vinegar, brown sugar, and honey. Mix gently to combine.
2 kg pork shoulder, 1 brown onion, 2 garlic cloves, 1 Simply Wholesome Pantry Mediterranean Recipe Base, 400 g crushed tomatoes, 1/3 cup apple cider vinegar, 1/3 cup brown sugar, 1/3 cup honey
Cover and cook on low for 8–10 hours or high for 4–5 hours, until the pork is tender and pulls apart easily.
Once cooked, remove the pork and shred using two forks. If there are lots of liquid, tip some out into a bowl and discard, so that it doesn’t saturate the burrito wrap. Return the shredded pork to the slow cooker and stir through the black beans, corn, and coriander.
2 kg pork shoulder, 400 g kidney beans, 400 g corn kernels, 1 cup coriander
To assemble, place a generous spoonful of the pulled pork mixture into each tortilla. Top with shredded cheese and roll up into burritos.
2 kg pork shoulder, 12 burrito tortillas, cheese
Serve warm, or toast in a sandwich press for extra crunch.
