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We hope you got insight from reading it, now let’s go back to mexican pulled pork recipe. You can have mexican pulled pork using 29 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to prepare Mexican Pulled Pork:

1. Provide 1 each Pork Shoulder Blade Roast (Boston Butt) approx. 6-7 Pounds
2. You need 1 each Green Bell Pepper, Sliced
3. Provide 1 each Red Bell Pepper, Sliced
4. Take 2 each Onions, Sliced
5. Use Dry Rub
6. Get 1 tbsp Dried Oregano
7. Use 1 tsp Lawry's Season Salt
8. Take 1 tsp Granulated Garlic
9. Prepare 1 tsp Granulated Onion
10. Take 1 tsp Cumin
11. Provide 1 tsp Corriander
12. You need 1/2 tsp Black Pepper
13. You need 1/2 tsp Cayenne Pepper
14. You need Mole Sauce
15. Prepare 1/4 cup Raisins
16. Take 6 each New Mexico Chile Peppers, Seeded
17. Get 1/4 cup Almonds, Roasted
18. Get 1 tbsp Granulated Garlic
19. Use 1/2 tsp Cumin
20. Get 1/4 tsp Cinnamon
21. Provide 1/4 tsp Allspice
22. Provide 1/4 tsp Corriander
23. Provide 1/4 tsp Black Pepper
24. Prepare 1 tbsp Tomato Paste
25. Get 1 tsp Sesame Oil
26. Get 1 quart Pork Stock (may substitute Chicken Stock)
27. Get 1/2 oz Unsweetened Chocolate
28. Provide 1 each Slice of Bread, Toasted Dark
29. Get 2 tbsp Brown Sugar (how come you taste so good?)

Instructions to make Mexican Pulled Pork:

1. Mix all ingredients for dry rub thouroughly.
2. Apply dry rub to outside of pork butt, liberally.
3. Lay out fire for for indirect cooking.
4. Place pork but over drip pan, add wood chips for smoking.
5. Cook at 250°-300°F, replinishing wood chips as needed for 2-3 hours.
6. While pork is smoking, start mole sauce.
7. Place chile peppers, and raisins in wide bottomed sauce pan, over medium heat. Cook for 5-7 minutes until they become aromatic.
8. Add spices, tomato paste, almonds, and sesame oil to pan. Cook an additional 1 minute
9. Add stock to pan, increase heat to medium-high, and bring to a boil.
10. When sauce comes to a boil, add chocolate, an crumbled, toasted bread then reduce heat to a simmer.
11. Simmer sauce for one hour, then using either an immersion blender or stand blender, puree the sauce until smooth.
12. Return sauce to a simmer for another hour, then add brown sugar, and season with salt if neccesary.
13. After pork butt has been thouroughly smoked, lightly sautee the peppers and onions.
14. Place peppers, onions, mole sauce, and pork but in baking dish, and tent with aluminum foil.
15. Return pan to indirect heat until the pork easily shreds and pulls away from the bone.
16. Mix the shredded pork with the sauce, peppers, and onions.
17. Serve on warm tortilla shells with your choice of condiments.
18. Some suggestions: Salsa Fresca (a quick recipe is available on my profile), Shredded Cheese, Fresh Cilantro Leaves, Sour Cream, and Sliced Avocado.

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