Tested till perfect Mexican Pulled Pork
Mexican Pulled Pork
Photography by Matthew Kimura

Mexican Pulled Pork

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.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10


  • 3-1/2 lb 3-1/2lbshoulder butt pork roast
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 2 tbsp 2tbspvegetable oil
  • 4 4cloves garlic, minced
  • 2 2oniononions, chopped
  • 1 1jalapeño pepperjalapeño peppers, minced (or 1/2 tsp/2 mL hot pepper sauce)
  • 2 tbsp 2tbspchili powder
  • 1 tsp 1tspground cumin
  • 1/3 cup 1/3cuptomato paste
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)tomatotomatoes
  • 1/2 cup 1/2cupfresh coriander, chopped
  • 1 1green oniongreen onions, minced
To change the number of servings, enter the number, then press "calculate". or reset


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 :

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.

Nutritional Information Per each of 10 servings: about

cal 249 pro 22g total fat 14g sat. fat 4g
carb 9g fibre 2g chol 76mg sodium 317mg

% RDI:

calcium 5 iron 19 vit A 13 vit C 27
folate 5
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