Easiest Way to Make Yummy Mexican Pulled Pork

Mexican Pulled Pork.

You can Have Mexican Pulled Pork using 29 ingredients and 18 steps. Here is how you achieve it.

Ingredients of Mexican Pulled Pork

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

Mexican Pulled Pork instructions

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..