Recipe: Tasty Mexican Pulled Pork

Mexican Pulled Pork.

Mexican Pulled Pork You can have Mexican Pulled Pork using 29 ingredients and 18 steps. Here is how you cook it.

Ingredients of Mexican Pulled Pork

  1. You need 1 each of Pork Shoulder Blade Roast (Boston Butt) approx. 6-7 Pounds.
  2. It’s 1 each of Green Bell Pepper, Sliced.
  3. You need 1 each of Red Bell Pepper, Sliced.
  4. Prepare 2 each of Onions, Sliced.
  5. It’s of Dry Rub.
  6. You need 1 tbsp of Dried Oregano.
  7. You need 1 tsp of Lawry's Season Salt.
  8. You need 1 tsp of Granulated Garlic.
  9. Prepare 1 tsp of Granulated Onion.
  10. It’s 1 tsp of Cumin.
  11. You need 1 tsp of Corriander.
  12. You need 1/2 tsp of Black Pepper.
  13. You need 1/2 tsp of Cayenne Pepper.
  14. It’s of Mole Sauce.
  15. Prepare 1/4 cup of Raisins.
  16. You need 6 each of New Mexico Chile Peppers, Seeded.
  17. It’s 1/4 cup of Almonds, Roasted.
  18. Prepare 1 tbsp of Granulated Garlic.
  19. It’s 1/2 tsp of Cumin.
  20. It’s 1/4 tsp of Cinnamon.
  21. It’s 1/4 tsp of Allspice.
  22. You need 1/4 tsp of Corriander.
  23. Prepare 1/4 tsp of Black Pepper.
  24. It’s 1 tbsp of Tomato Paste.
  25. It’s 1 tsp of Sesame Oil.
  26. It’s 1 quart of Pork Stock (may substitute Chicken Stock).
  27. You need 1/2 oz of Unsweetened Chocolate.
  28. It’s 1 each of Slice of Bread, Toasted Dark.
  29. Prepare 2 tbsp of Brown Sugar (how come you taste so good?).

Mexican Pulled Pork step by step

  1. Mix all ingredients for dry rub thouroughly..
  2. Apply dry rub to outside of pork butt, liberally..
  3. Lay out fire for for indirect cooking..
  4. Place pork but over drip pan, add wood chips for smoking..
  5. Cook at 250°-300°F, replinishing wood chips as needed for 2-3 hours..
  6. While pork is smoking, start mole sauce..
  7. Place chile peppers, and raisins in wide bottomed sauce pan, over medium heat. Cook for 5-7 minutes until they become aromatic..
  8. Add spices, tomato paste, almonds, and sesame oil to pan. Cook an additional 1 minute.
  9. Add stock to pan, increase heat to medium-high, and bring to a boil..
  10. When sauce comes to a boil, add chocolate, an crumbled, toasted bread then reduce heat to a simmer..
  11. Simmer sauce for one hour, then using either an immersion blender or stand blender, puree the sauce until smooth..
  12. Return sauce to a simmer for another hour, then add brown sugar, and season with salt if neccesary..
  13. After pork butt has been thouroughly smoked, lightly sautee the peppers and onions..
  14. Place peppers, onions, mole sauce, and pork but in baking dish, and tent with aluminum foil..
  15. Return pan to indirect heat until the pork easily shreds and pulls away from the bone..
  16. Mix the shredded pork with the sauce, peppers, and onions..
  17. Serve on warm tortilla shells with your choice of condiments..
  18. Some suggestions: Salsa Fresca (a quick recipe is available on my profile), Shredded Cheese, Fresh Cilantro Leaves, Sour Cream, and Sliced Avocado..

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