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Ingredient
Mexican Pulled Pork
Introduce
Chef :
Chad RicheyMexican Pulled Pork
A tasty alternative to beef and chicken for "Mexican Night" with friends.
Ingredient
1 each
Green Bell Pepper, Sliced
1 each
Red Bell Pepper, Sliced
2 each
Onions, Sliced
1 tbsp
Dried Oregano
1 tsp
Lawry's Season Salt
1 tbsp
Granulated Garlic
1 tsp
Granulated Onion
1/2 tsp
Cumin
1/4 tsp
Corriander
1/4 tsp
Black Pepper
1/2 tsp
Cayenne Pepper
1/4 cup
Raisins
1/4 cup
Almonds, Roasted
1/4 tsp
Cinnamon
1/4 tsp
Allspice
1 tbsp
Tomato Paste
1 tsp
Sesame Oil
1/2 oz
Unsweetened Chocolate
1 each
Slice of Bread, Toasted Dark
Cooking instructions
* Step 1
Mix all ingredients for dry rub thouroughly.
* Step 2
Apply dry rub to outside of pork butt, liberally.
* Step 3
Lay out fire for for indirect cooking.
* Step 4
Place pork but over drip pan, add wood chips for smoking.
* Step 5
Cook at 250°-300°F, replinishing wood chips as needed for 2-3 hours.
* Step 6
While pork is smoking, start mole sauce.
* Step 7
Place chile peppers, and raisins in wide bottomed sauce pan, over medium heat. Cook for 5-7 minutes until they become aromatic.
* Step 8
Add spices, tomato paste, almonds, and sesame oil to pan. Cook an additional 1 minute
* Step 9
Add stock to pan, increase heat to medium-high, and bring to a boil.
* Step 10
When sauce comes to a boil, add chocolate, an crumbled, toasted bread then reduce heat to a simmer.
* Step 11
Simmer sauce for one hour, then using either an immersion blender or stand blender, puree the sauce until smooth.
* Step 12
Return sauce to a simmer for another hour, then add brown sugar, and season with salt if neccesary.
* Step 13
After pork butt has been thouroughly smoked, lightly sautee the peppers and onions.
* Step 14
Place peppers, onions, mole sauce, and pork but in baking dish, and tent with aluminum foil.
* Step 15
Return pan to indirect heat until the pork easily shreds and pulls away from the bone.
* Step 16
Mix the shredded pork with the sauce, peppers, and onions.
* Step 17
Serve on warm tortilla shells with your choice of condiments.
* Step 18
Some suggestions: Salsa Fresca (a quick recipe is available on my profile), Shredded Cheese, Fresh Cilantro Leaves, Sour Cream, and Sliced Avocado.
Note: if there is a photo you can click to enlarge it
Tag
Pork Shoulder Blade Roast (Boston Butt) approx. 6-7 Pounds
green bell pepper, sliced
red bell pepper, sliced
onions sliced
dried oregano
lawry's season salt
granulated garlic
Granulated Onion
cumin
corriander
Black pepper
Cayenne Pepper
raisins
New Mexico Chile Peppers, Seeded
Almonds roasted
cinnamon
allspice
tomato paste
sesame oil
Pork Stock (may substitute Chicken Stock)
unsweetened chocolate
Slice of Bread, Toasted Dark
Brown Sugar (how come you taste so good?)
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