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 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.
Mix salt, pepper, chipotle paste, oregano and sugar to form a paste
Mix white & red cabbage, gherkins, capers, lime zest, sweetcorn, coriander and a pinch of salt & pepper
Make the dressing by whisking together garlic, chipotle mayo, lime juice & white wine vinegar
Combine dressing & vegetables
Toast the soft bread rolls and pile on the pulled pork
Serve with the coleslaw and barbecue sauce. Have you tried this Mexican Pulled Pork recipe? If so please let us know how you you got on.
How to make it
Preheat the oven to 200°C (400°F, Gas 6). Remove the skin from the pork shoulder with a sharp knife (this can be used to make crackling/scratchings) leaving a layer of fat to protect the meat whilst cooking.
Pat the pork shoulder dry with a piece of kitchen towel and rub a little olive oil all over it. Place it in a large roasting pan 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 turn down the temperature to 127°C (260°F). Allow the joint to cool enough to be able to handle it, then rub the paste all over the surface of the joint. Wrap well in foil, but not too tightly. You want to allow steam to build up but not escape.
Return the joint to the cooler 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 2–3 hours before checking again. The final phase of cooking will depend on the size of the joint. It is cooked when you can easily pull the meat away with a fork. 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 two forks to pull the meat apart into stringy chunks. Once you’ve pulled the whole joint, mix it all up and leave the meat to absorb the juices. This will keep in the fridge until you want to serve it. At this stage, you can leave it as it is, or add a splash of barbecue sauce.
Toast the bread rolls, pile on the pulled pork and serve with the coleslaw and barbecue sauce.
It’s a good idea to start this recipe the day before you want to eat it.