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Mexican Pulled Pork
Mexican Pulled Pork

Before you jump to Mexican Pulled Pork recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Save Money In The Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. That has fully changed now, since we all apparently have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. The experts are agreed that we are unable to change things for the better without everyone’s active contribution. This should happen soon and living in methods more friendly to the environment should become an objective for every individual family. Read on for some ways to go green and save energy, largely in the kitchen.

Refrigerators and freezers use a lot of electricity, especially if they are not working as economically as they should. When you can get a new one, they use about 60% less than the old versions that happen to be more than ten years old. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is clean, which means that the motor needs to work less often, will also save electricity.

As you can see, there are plenty of little elements that you can do to save energy, as well as save money, in the kitchen alone. It is reasonably uncomplicated to live green, of course. A lot of it truly is simply utilizing common sense.

We hope you got benefit from reading it, now let’s go back to mexican pulled pork recipe. To make mexican pulled pork you need 29 ingredients and 18 steps. Here is how you achieve it.

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