Variety to Producing Tasty Mexican Pulled Pork
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To make an unforgettable Mexican Pulled Pork, here are the ingridients needed:
- Get 1 each of Pork Shoulder Blade Roast (Boston Butt) approx. 6-7 Pounds.
- Provide 1 each of Green Bell Pepper, Sliced.
- Provide 1 each of Red Bell Pepper, Sliced.
- Take 2 each of Onions, Sliced.
- You need of Dry Rub.
- Take 1 tbsp of Dried Oregano.
- Prepare 1 tsp of Lawry's Season Salt.
- Prepare 1 tsp of Granulated Garlic.
- Prepare 1 tsp of Granulated Onion.
- Take 1 tsp of Cumin.
- Take 1 tsp of Corriander.
- Take 1/2 tsp of Black Pepper.
- Take 1/2 tsp of Cayenne Pepper.
- Prepare of Mole Sauce.
- Provide 1/4 cup of Raisins.
- Provide 6 each of New Mexico Chile Peppers, Seeded.
- Use 1/4 cup of Almonds, Roasted.
- Use 1 tbsp of Granulated Garlic.
- Take 1/2 tsp of Cumin.
- Use 1/4 tsp of Cinnamon.
- Get 1/4 tsp of Allspice.
- Provide 1/4 tsp of Corriander.
- Take 1/4 tsp of Black Pepper.
- You need 1 tbsp of Tomato Paste.
- Get 1 tsp of Sesame Oil.
- Take 1 quart of Pork Stock (may substitute Chicken Stock).
- Provide 1/2 oz of Unsweetened Chocolate.
- You need 1 each of Slice of Bread, Toasted Dark.
- Provide 2 tbsp of Brown Sugar (how come you taste so good?).
After preparing the materials, now you are ready to prepare your tasty Mexican Pulled Pork by following the instructions below:
- 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..
Braised and broiled to crispy and tender perfection, this Mexican Pulled Pork will quickly become a family favorite dinner. These pork carnitas are a hands-down winner. Mexican Pulled Pork is so rich, I find that the contrast of a zesty Cilantro Lime Slaw and Creamy Avocado Crema make the perfect harmony of textures and flavors. These are the BEST Pork Carnitas (Slow Cooker Mexican Pulled Pork) you will ever try! Or so say all the reviews!
Recipe : Mexican Pulled Pork
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