Mexican Pulled Pork Mexican Pulled Pork

Mexican Pulled Pork 150 Image by: Mexican Pulled Pork 150 Author: Canadian Living

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.

  • Portion size 10 servings



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.

Nutritional facts <b>Per each of 10 servings:</b> about

  • Sodium 317 mg
  • Protein 22 g
  • Calories 249.0
  • Total fat 14 g
  • Cholesterol 76 mg
  • Saturated fat 4 g
  • Total carbohydrate 9 g


  • Iron 19.0
  • Folate 5.0
  • Calcium 5.0
  • Vitamin A 13.0
  • Vitamin C 27.0
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Mexican Pulled Pork