Hey everyone, hope you are having an incredible day. Today, I will show you a way to make a distinctive dish, mexican pulled pork. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Mexican Pulled Pork is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Mexican Pulled Pork is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have mexican pulled pork using 29 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Mexican Pulled Pork:
- 1 each Pork Shoulder Blade Roast (Boston Butt) approx. 6-7 Pounds
- 1 each Green Bell Pepper, Sliced
- 1 each Red Bell Pepper, Sliced
- 2 each Onions, Sliced
- Dry Rub
- 1 tbsp Dried Oregano
- 1 tsp Lawry's Season Salt
- 1 tsp Granulated Garlic
- 1 tsp Granulated Onion
- 1 tsp Cumin
- 1 tsp Corriander
- 1/2 tsp Black Pepper
- 1/2 tsp Cayenne Pepper
- Mole Sauce
- 1/4 cup Raisins
- 6 each New Mexico Chile Peppers, Seeded
- 1/4 cup Almonds, Roasted
- 1 tbsp Granulated Garlic
- 1/2 tsp Cumin
- 1/4 tsp Cinnamon
- 1/4 tsp Allspice
- 1/4 tsp Corriander
- 1/4 tsp Black Pepper
- 1 tbsp Tomato Paste
- 1 tsp Sesame Oil
- 1 quart Pork Stock (may substitute Chicken Stock)
- 1/2 oz Unsweetened Chocolate
- 1 each Slice of Bread, Toasted Dark
- 2 tbsp Brown Sugar (how come you taste so good?)
Instructions to make Mexican Pulled Pork:
- Mix all ingredients for dry rub thouroughly.
- Apply dry rub to outside of pork butt, liberally.
- Lay out fire for for indirect cooking.
- Place pork but over drip pan, add wood chips for smoking.
- Cook at 250°-300°F, replinishing wood chips as needed for 2-3 hours.
- While pork is smoking, start mole sauce.
- Place chile peppers, and raisins in wide bottomed sauce pan, over medium heat. Cook for 5-7 minutes until they become aromatic.
- Add spices, tomato paste, almonds, and sesame oil to pan. Cook an additional 1 minute
- Add stock to pan, increase heat to medium-high, and bring to a boil.
- When sauce comes to a boil, add chocolate, an crumbled, toasted bread then reduce heat to a simmer.
- Simmer sauce for one hour, then using either an immersion blender or stand blender, puree the sauce until smooth.
- Return sauce to a simmer for another hour, then add brown sugar, and season with salt if neccesary.
- After pork butt has been thouroughly smoked, lightly sautee the peppers and onions.
- Place peppers, onions, mole sauce, and pork but in baking dish, and tent with aluminum foil.
- Return pan to indirect heat until the pork easily shreds and pulls away from the bone.
- Mix the shredded pork with the sauce, peppers, and onions.
- Serve on warm tortilla shells with your choice of condiments.
- Some suggestions: Salsa Fresca (a quick recipe is available on my profile), Shredded Cheese, Fresh Cilantro Leaves, Sour Cream, and Sliced Avocado.
So that’s going to wrap this up for this exceptional food mexican pulled pork recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
