Recipe of Homemade Mexican Pulled Pork
Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Steps to Prepare Ultimate Mexican Pulled Pork. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Mexican Pulled Pork, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mexican Pulled Pork delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must prepare a few ingredients. You can have Mexican Pulled Pork using 29 ingredients and 18 steps. Here is how you can achieve that.
A tasty alternative to beef and chicken for "Mexican Night" with friends.
Ingredients and spices that need to be Make ready 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?)
Steps 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.
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So that is going to wrap this up with this exceptional food Recipe of Ultimate Mexican Pulled Pork. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!