Mexican-Style Pulled Pork #recipe by @LeslieKarst

 

This is a great dish if you’re hosting a party for a lot of people, as you can serve it with beans (recipe to follow in two weeks), along with all the fixin’s for a marvelous—and easy to present—taco bar for your guests to help themselves to. 

 

It’s best to make the pork the day before the party, as that gives it time to sit and plump up in its delicious juices. Simply reheat it in the oven an hour before service and you’re ready to go!

 

Mexican-Style Pulled Pork

(serves at least 20, as part of a taco bar)

Ingredients

1 Boston butt pork roast (aka pork shoulder)—7 to 8 lbs.

garlic powder

chili powder

ground cumin

salt

black pepper

 

Directions

Preheat the oven to 250 degrees F.

Cut the pork roast into about 8 pieces, then sprinkle generously on all sides with all the seasonings. (I didn’t measure, but probably used about 2 tablespoons each of the garlic and cumin, 1 tablespoon of the chili powder, and 1 teaspoon each of the salt and pepper.)

 

Place the pork pieces in a large roasting pan and cover with foil (my pan was large enough that I had to fold two pieces of foil together to be big enough to cover the pan). 

 

Roast the pork for 4 hours. 

 

Remove the meat from the pan, then pour all the liquid in the pan into a large pitcher. 

 

Place the pitcher in the refrigerator to allow the fat to rise more quickly to the top. Once separated, spoon off the fat and set the remaining pork juice aside. (Save the fat for another use; it’s delicious for frying potatoes!)

 

Once cool enough to handle, put the pork back in the roasting pan and, removing the bone and any large pieces of fat as you go, pull the pork apart with your fingers. In this photo, you can see the fat in the bowl, the bone on the counter, the un-pulled pork on the right side of the pan, and the pulled pork on the left side:

 

Once all the pork has been pulled, pour the de-fatted liquid back over it. Cover and place the pork in the fridge until needed. (The steps up to this one can be done several days in advance.)

 

Several hours before you’re ready to serve the pork, remove it from the fridge to let it come up to room temperature. If it’s not already in an oven-proof container, spread the pork out in a roasting pan. 

 

Cover and place it in an oven set to 350 degrees F. (No need to preheat the oven.) Heat for about an hour, until the pork is bubbling and starting to brown on top. If you like, you can remove the foil for the last 20 minutes to let it brown even more.

 

Serve the pulled pork with the fixin’s for tacos—beans (recipe to come in 2 weeks), cheese, lettuce, tomatoes, avocado, red onions, cilantro, sour cream, salsa, and tortillas—and allow your guest to plate themselves up! 

 

 

¡Buen provecho!

 

🌿 🐖 🌱

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