Mexican Pulled Pork

By The Canadian Living Test Kitchen

247 people added this to their Recipe Box

Mexican Pulled Pork
Photography by Matthew Kimura

This recipe makes 10 servings

Nutritional Info
Per each of 10 servings: about	-
cal	249249 cal
pro	22 g22g pro
total fat	14 g14g total fat
sat. fat	4 g4g sat. fat
carb	9 g9g carb
fibre	2 g2g fibre
chol	76 mg76mg chol
sodium	317 mg317mg sodium
% RDI:	-
calcium	55 calcium
iron	1919 iron
vit A	1313 vit A
vit C	2727 vit C
folate	55 folate

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This pork shoulder roast is braised in a zesty tomato sauce, but instead of slicing it, you shred it to serve on buns or in tortillas with sliced avocado, shredded Cheddar or Monterey Jack cheese and a squeeze of lime. This makes enough for 12 to 16 sandwiches, so it's a good party dish.

Ingredients

3-1/2 lb shoulder butt pork roast 3-1/2 3-1/2lb lbshoulder butt pork roast
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
4 cloves garlic , minced4 4cloves garlic, minced
2 onions , chopped2 2oniononions, chopped
1 1jalapeño pepperjalapeño peppers, minced (or 1/2 tsp/2 mL hot pepper sauce)
2 tbsp chili powder 2 2tbsp tbspchili powder
1 tsp ground cumin 1 1tsp tspground cumin
1/3 cup tomato paste 1/3 1/3cup cuptomato paste
1 can (28 oz/796 mL) tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)tomatotomatoes
1/2 cup fresh coriander , chopped1/2 1/2cup cupfresh coriander, chopped
1 green onion , minced1 1green oniongreen onions, minced

Preparation

Sprinkle pork with salt and pepper. In large Dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to plate.

Reduce heat to medium; cook garlic, chopped onions, jalapeno pepper, chili powder and cumin, stirring occasionally, until onions are golden, about 4 minutes. Add tomato paste and cook, stirring, until paste darkens slightly, about 2 minutes. Add tomatoes, breaking up with spoon and stirring to scrape up brown bits.

Return pork and any accumulated juices to pan; bring to boil. Cover and braise in 300°F (150°C) oven, basting every 30 minutes and turning once with 2 wooden spoons, until pork is very tender, 31/2 to 4 hours.

Transfer to cutting board and tent with foil; let stand for 10 minutes. With 2 forks, shred pork.

Meanwhile, skim fat from sauce. Bring sauce to boil; boil vigorously until spoon scraped across bottom of pan leaves gap that fills in slowly, about 20 minutes. Return pork to pan. (Make-ahead: Let cool for 30 minutes. Transfer to refrigerator and let cool completely. Cover and refrigerate in airtight container for up to 3 days or freeze for up to 1 month.) Heat through until bubbling. Sprinkle with coriander and green onion.

Additional information :

Variation
Slow-Cooker Mexican Pulled Pork:

Follow first two paragraphs as directed.

Transfer pork and sauce to slow-cooker. Cover and cook on Low, turning once, until pork is tender, about 8 hours.

Continue as directed in Paragraph 4.

Meanwhile, in saucepan, reduce sauce as directed in Paragraph 5. Add pork; reduce heat and simmer until hot, about 4 minutes. Sprinkle with coriander and green onion.