Mexican Pulled Pork Recipe
The first time the Gran Luchito website reached 1,000 visitors in a day, we headed to Pit Cue, London’s best BBQ restaurant, to celebrate. We pretty much ate everything on the menu, but for us, the real highlight was the pulled pork. Really juicy and flavoursome with a hint of smoke.
We wondered whether by using our version of a Mexican Chipotle Paste whether we could replicate this beautiful smoky flavour without using an expensive smoker.
For this Mexican pulled pork recipe, we rubbed the pork with a combination of dark brown sugar, salt and of course Gran Luchito Smoked Chilli Paste. It was a slow process, but if you put the effort in, you’ll reap some unbelievable benefits later.
To accompany the Mexican pulled pork, we made a tasty coleslaw with lots of fresh ingredients. You could also try serving it with some of our other salads.
Make sure you make extra so that you try all our left over Pulled Pork recipes!
Mexican Pulled Pork Recipe
- 2tbsp Olive oil
- 2.5kg Pork Shoulder (bone in)
- 1tbsp Salt
- 1tbsp Black pepper
- 2tbsp Dark muscovado sugar
- 2tsp Gran Luchito Smoked Chilli Paste
- ½ White cabbage
- ¼ Red cabbage
- 4 Large pickles
- Zest of 1 lime
- Juice of ½ lime
- Handful fresh coriander
- 4oz Sweetcorn
- 3 Garlic cloves
- Olive oil
- 2tbsp Gran Luchito Smoked Chilli Mayo
- 2tsp Capers
- 1tbsp White wine/cider vinegar
- 6 Soft bread rolls
- Firstly, you're going to be cooking this for between 5-7 hours, depending on the size of your pork joint. So you'll probably want to do this the day before you want to eat it.
- Pre-heat your oven to 200C. Remove the skin from the pork shoulder with a sharp knife, leaving a thick layer of fat.
- Pat the pork shoulder dry with a piece of kitchen towel and rub 1tbsp of olive oil all over it. Place it onto a large baking tray and roast in the oven for 20mins. At this point, the outside should have taken on some nice colour.
- Meanwhile, mix together the rub ingredients (1tbsp olive oil, salt, pepper, Gran Luchito Smoked Chilli Paste and sugar).
- Remove meat from oven and allow to cool. Lower oven temperature to 125C. Rub mixture all over the surface of the joint. Wrap well in tin foil.
- Once the oven has cooled to the new temperature, return the joint to the oven and leave to cook for an initial 4 hours.
- Carefully unwrap the meat and spoon over some of the liquid. Wrap again in foil.
- Return to the oven for another ⅔ hours before checking again (the time you cook it for will depend on the size of the joint). You will know when it is cooked when you can easily pull the meat away with a fork (this should require little effort). If it doesn't come away easily, return to the oven and continue to cook.
- Once you're happy with the meat, remove from the oven. Uncover the meat and use 2 forks to pull the meat apart into stringy chunks. Once you've pulled the whole joint, remove the bone and leave the meat to soak absorb the juices. This will keep in the fridge until you want to serve it.
- Meanwhile, make the coleslaw. Before you start prepping the other bits, you'll want to roast some garlic. Pop whole cloves in the oven with a little olive oil until soft inside (about 20 mins at 350F).
- You want the vegetables chopped as finely as possible. The best way to achieve this is to use the fine julienne attachment with a mandolin. If not, cutting it or grating it will do fine.
- Cut the cabbage and gherkins (as above). Roughly chop the capers and coriander. Zest the lime. Add the drained sweetcorn.
- Add a pinch of salt & pepper then mix well.
- In a bowl, whisk together the garlic (squeeze it from the skins once it's completely cooked and soft) with the Gran Luchito Smoked Chilli Mayo, juice from half the lime and white wine vinegar.
- Add mayo mix to the vegetables and mix until well covered.
- When ready to serve, toast the bread rolls, pile on the pulled pork and top with coleslaw.
In the UNITED STATES Gran Luchito Smoked Chilli Paste Is Available online with Amazon
Have you tried this Mexican Pulled Pork recipe? If so please let us know how you you got on.