“All you do is rub the Mexican mix into your pork joint - I used a boned rolled pork shoulder, then cover with a jar of salsa and bung it in the slow cooker for 12 hours on low. The pork will be so tender that it takes no time at all turn it into pulled pork”.
Margaret suggests removing the pork skin and making into crackling closer to serving.
She suggests turning it on before you go to work in the morning and when you get home your house will be filled with the most delicious aroma.
Margaret fed 6 adults with a 1.5kg joint of pork and served it up with rice, beans, corn and store bought guacamole.
A fellow slow cooker fan commented: “OMG why has no one ever thought of this, I am SO trying this over the weekend”.
“This is a game changer”, added another.
You could probably use your own ingredients from a scratch to recreate Margarets pork roast, but when all you need is 3 ingredients why would you?