2 teaspoons smoked paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons garlic powder
1 teaspoon ground oregano
1.6kg pork scotch fillet roast
1 red onion, halved, sliced
225g smoky chipotle fajita cooking sauce
300g jar mild salsa
400g can diced tomato
2 x 400g cans kidney beans, drained, rinsed
2 tablespoons red wine vinegar
Steamed long grain white rice, to serve
Chopped avocado, to serve
Lime wedges, to serve
Sour cream, to serve
Small fresh coriander leaves, to serve
Combine spices and oregano in a bowl. Season with salt and pepper. Rub spice mixture all over pork.
Combine onion, chipotle sauce, salsa, diced tomato, kidney beans and vinegar in bowl of a 5.5 litre slow cooker. Season with salt and pepper. Top with pork. Cover. Cook on HIGH for 4 hours (or LOW for 8 hours) or until pork is very tender.
Using 2 forks, shred pork and mix into sauce mixture. Serve pork with rice, avocado, lime, sour cream, and sprinkle with coriander.