INGREDIENTS

Enchilada Sauce:

  • 415g can tomato sauce
  • 2 tbsp. tomato paste
  • 2 tbsp. chilli powder
  • 2 tbsp. cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp paprika
  • 1/8 tsp cayenne
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup pineapple juice

Pork:

  • 1 tbsp. coconut oil
  • 450g pork sirloin roast
  • 2 tsp cumin
  • 1 tsp chilli powder
  • 2 tsp salt
  • 2 tsp pepper

Garnish:

  • 1 1/2 cups quinoa
  • 3 cups water
  • 1/2 tbsp. coconut oil
  • 1 green onion
  • 1 pineapple, sliced into rings (or just use canned)
  • Avocado, sliced
  • Coriander, chopped
  • Any other veges you want to add

INSTRUCTIONS

Enchilada Sauce:

  1. In a crock pot, add the ingredients for the enchilada sauce and whisk until well combined.

Pork:

  1. In a large skillet, add the coconut oil and heat over medium high heat.
  2. Season all sides of the pork with the cumin, chilli powder, salt and pepper.
  3. Add the pork to the skillet and sear on all sides. Once seared, add to the slow cooker, spooning some of the sauce over the top of the pork. Cook on high for 3 1/2 hours, or until done.
  4. Remove the pork from and onto a large plate. Shred and place back into slow cooker.
  5. Mix well with the sauce.

To Serve:

  1. Cook the quinoa, according to package instructions. Set aside until ready to serve, removing from heat.
  2. In a skillet, heat the coconut oil and add the pineapple slices. Cook until slightly browned.
  3. To serve, add quinoa to a bowl, top with pineapple (and any other veges you like) and then the pork. Garnish with avocado and coriander.