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