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Mexican Pulled Pork

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We hope you got benefit from reading it, now let’s go back to mexican pulled pork recipe. You can cook mexican pulled pork using 29 ingredients and 18 steps. Here is how you achieve that.

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