Ingredients (serves 4 | makes 4 )

• 1kg Borrowdale Pork Collar
• 1 packet gourmet tortilla wraps
• 1 brown onion
• 2 carrots
• 1 tbs paprika
• 1 tbsp coriander
• 1 tbsp cumin
• 1 brown onion
• 1 corn cob
• ½ tin black beans
• 3 garlic cloves
• 1 tomato
• Salt & pepper
• 1 tin chopped tomatoes
• 100g tomato paste
• 150g grated cheese (mozzarella)
• ¼ bunch fresh coriander
• 2 avocados
• 1 lime
• 150g sour cream

Method

1. Slice one brown onion and one carrot and place on the bottom of a slow cooker. Combine dry spices (paprika, cumin and coriander) and rub over pork collar. Season with salt and place pork in cooker with the lid on for 3–4 hours.
2. Dice carrot and onion and sauté in a frypan on medium heat. Cut corn kernels off the cob and add. Open the tin of black beans and rinse thoroughly, drain and add to the pan. Crush garlic cloves in a press and add to the pan. Cut tomato and add.
3. Tear the pork collar into chunks and add to the Tex-Mex filling. Season with salt and pepper, then add some cheese and chopped fresh coriander.
4. Build enchiladas by taking a tortilla wrap and filling with pork chunks then adding corn and black bean mixture, rolling and placing in a ceramic bakeware dish or baking tray.
5. Combine tin of chopped tomatoes, tomato paste, salt and pepper in small blender and pulse to puree. Use this mixture to pour over top of enchiladas and add some cheese. Place in a 180°C oven for 5–10 minutes.
6. While baking prepare the guacamole. Peel and deseed the avocados and add the juice of one lime, season with salt.
7. Serve together and add sour cream if desired.