Pulled Pork Baked Chimichangas

One of my favourite things about South American food is the colour.. I adore reds, yellows, greens on a plate - and as always a good kick of chilli! When I made the pulled pork in the slow cooker the other day, I had no idea where I was going with it. You can eat it in so many ways with different flavours.

I wanted to try them in a chimichanga -  which is basically a deep fried burrito. However, I made it healthy and baked them instead. So an enclosed burrito with meltingly soft pulled pork with a little cheese served with salads. Delicious, simple to make and healthy!

For the pulled pork

700g pork shoulder steaks
salt & pepper
1 tsp. paprika
150ml water

Put the pork in the slow cooker with the seasoning and water. Cook on low for 8 hours, strain and leave to cool before shredding.

For the chimichangas:

pulled pork (as above)
200g chopped tomatoes
3 spring onions, chopped
1 tsp ground cumin
1 tsp smoked paprika
1 tsp oregano
1/2 tsp. chilli flakes
1 tsp garlic power
salt & pepper
150g grated mozzarella
pack (8) flour tortillas

Mix the tomatoes, onions & spices into the pulled pork. Stir well. Lightly grease a baking sheet and set the oven to 190 C. Warm up the tortillas in the microwave for about 5 seconds to make soft easier to fold.

Place a few spoons of the pork in the tortilla, add some cheese and roll and fold, keeping the edges tucked in to enclose. Roll and place seam side down on the baking sheet. Brush with a little olive oil and bake for 25 minutes, or until golden and piping hot.

Serve with coleslaw, salads, guacamole, sweetcorn.. anything you like!