Pulled pork may be a bit time-consuming but it is actually quite easy to do. In fact, although it takes long, slow cooking, like a lot of such dishes it practically cooked itself.
Typically, you begin by coating your roast with a 'dry rub' (a mixture of dried herbs and spices) and letting it sit, as long as overnight, to marinate. You then slow cook the roast over gentle, indirect heat, basting it with a 'mopping sauce' (a thin usually acidic liquid that is traditionally applied with a miniature mop, hence the name), until the meat is fork tender.
Since the party I served this for was going to have a Mexican theme, I decided to use a simplified version of the marinade you would use to make cochinita pibil, a typically Yucatan way of making suckling pig with Mayan origins.
- 4 lb. pork shoulder roast
- For the marinade:
- Juice of bitter orange (naranja agria) or a mixture of orange and lime juice
- 4 garlic cloves
- Chile powder
- Pimenton (smoked paprika)
- Oregano (preferably Mexican)
- Achiote (annatto) if you have it
- For the mopping sauce
- Some more freshly squeezed bitter orange or the orange-lime mixture mentioned above
- Mix the marinade ingredients to make a thick paste. Rub the roast the night before with this marinade.
- Slow cook the pork on your barbecue over indirect heat at about 300-350F for about 4 hours, basting from time to time with the mopping sauce.
- When the pork is fork tender, remove it from the grill, cover it loosely and let it rest for about 30 minutes.
- Pull the pork meat apart with two forks into bite-sized shreds. Pour over any accumulated juices
- Serve as a filling for soft tacos, accompanied by guacamole, pico de gallo, salsa verde... and so on!
|Amount Per Serving||%DV|
|Serving Size 139g|
|Recipe makes 8 servings|
|Calories from Fat 89||43%|
|Total Fat 9.88g||12%|
|Saturated Fat 3.42g||14%|
|Trans Fat 0.0g|
|Total Carbs 0.43g||0%|
|Dietary Fiber 0.0g||0%|