Mexican Pulled Pork

Pulled pork hits all the flavors perfect for many dishes: sweet, tangy, and zesty. Because this recipe is slow-cooked, you have time to do other things while the meat grills to perfection.

I use CusoCut’s Dust Seasoning and Spicy Garlic Buffalo Seasoning in this recipe. For those who like a little “punch” of heat, this aims to please. You can change up the taste by using any number of items as part of the rub or braise.

• Use brown sugar for a sweet-heat 
• Chipotle for smokiness
• Cumin for earthiness
• Mustard powder for tang
• Onion powder to pair with the garlic seasoning

The meat of choice here is a Pork Shoulder. You can alternatively use pork butt. Recommended smoking woods: pecan, oak, or apple. 

Ingredients

• 2 pounds boneless pork shoulder
• CusoCut’s Dust Seasoning
• CusoCut’s Spicy Garlic Buffalo
• 1 1/2 large white onion
• 3 Jalapeno peppers
• Hot sauce
• Cholula sauce
• ½ cup Olive Oil
• 1 cup beef broth
• Large tortillas
• Cheddar cheese (or a Mexican mix)
• Cilantro
• Green onion

Instructions

1. Preheat the smoker to 290F
2. Deeply score the fat side using a good Chef’s Knife
3. Pour some hot sauce of your liking over the surface of the meat and rub it in.
4. Follow by sprinkling the Dust Seasoning all over (make sure you get into the crevices)
5. Now, do the same using the Spicy Garlic Buffalo seasoning.
6. Let the meat sit for 15 minutes before putting it on the smoker. 
7. Smoke for 2 hours fat side down until the interior temperature is 170F (by this time it should have a masterful bark)
8. While the shoulder cooks, make your braise
9. Chop up one onion and the jalapenos
10. Give them a little sautee until tender
11. In a blender, pour the olive oil, the full bottle of Cholula, and the beef broth
12. Transfer the onions and peppers to the blender
13. Mix it completely 
14. When you take the pork out after two hours, pour ½ of the braise into an aluminum ban
15. Place the pork on top
16. Pour the rest of the braise over it.
17. Cover with aluminum.
18. Return the pork to the grill until it reaches 205F internally. 
19. Let the meat rest while you prepare the quesadillas
20. Chop up some cilantro and green onions.
21. Lay one large tortilla down
22. Cover it with cheese 
23. Follow with a sprinkle of cilantro and onion (more fresh chilis if you wish)
24. Lay some of the pulled pork down, add more cheese, then top it with another tortilla
25. Fry on both sides
26. Serve with a garnish of chopped white onions and cilantro
27. If you wish, serve some of the remaining braise on the side for dipping

PitMaster’s Memo

Pulled pork originated in the deep south of the United States (states like Tennessee and North Carolina), brought by Spanish settlers. 

If you are a true fan of pulled pork it has its national celebration day on October 12th annually. 

I have several more quesadilla recipes for you to try:

• Smoked Birria
• Triple Decker
• Tequila Lime
• Steak

Sides

Fiesta corn salad

Guacamole

Mexican rice 

Refried beans

Yucca fries

Deserts

Banana pudding

Brownies (gooey)

Cajeta Gelatin

Coco Flan

Lime icebox cake

From the Bar

Bordeaux

Cider

Ginger beer

John Collins

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