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 Gran Luchito 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 Chipotle Paste. It was a slow process, but if you put the effort in, you’ll reap some unbelievable benefits later.
6 hours 30 mins
Pork Shoulder Is The Best Cut Of Meat To Use
Pull it apart!
Serve alongside Mexican coleslaw in soft bread rolls
Gran Luchito’s Mexican Pulled Pork Bun – Yum!
Have you tried this Mexican Pulled Pork recipe? If so please let us know how you you got on.
How to make it
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 (390F). Remove the skin from the pork shoulder with a sharp knife, leaving a layer of fat to protect the meat whilst cooking.
Pat the pork shoulder dry with a piece of kitchen towel and rub 1 tablespoon of olive oil all over it. Place it onto a large baking tray and roast in the oven for 20 minutes, fat side up. At this point, the outside should have taken on some nice colour and crispy texture.
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 foil, but not too tightly so as to allow steam to build up but not escape.
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, once again taking care not to leave any holes where steam can escape.
Return to the oven for another 2 or 3 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 very 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. First remove the bone (if this requires effort, it’s not done). Use 2 forks to pull the meat apart into stringy chunks. Once you’ve pulled the whole joint, 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 180 C).
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.
Shred the cabbage and gherkins. Add to a large bowl along with the roughly chopped the capers, coriander, lime zest and drained sweetcorn.
Add a pinch of salt & pepper then mix well.
In another bowl, whisk together the garlic (squeeze it from the skins once it’s completely cooked and soft) with the Gran Luchito Chipotle 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.
Tried this recipe? Got suggestions? Let us know...