Texas style pulled pork recipe
Share this recipe on FacebookA fantastic Tex-Mex pork recipe, pork shoulder is marinated in a coffee, chipotle and spices rub, slow cooked in the oven for about 8 hours until juicy and tender, then shredded and mixed with a homemade barbecue sauce. The pulled pork can be served on flour tortillas, tacos or bread rolls with jalapeno slices, mayonnaise, grated cheese or anything else you like.
Preparation time: 480 minutes, Cooking time: 540 minutes, Serves: 6 - 8
Ingredients
For the pulled pork
1 x 4 lb (2 Kg) pork shoulder (with bone)
Chipotle rub (see recipe below)
Chipotle barbecue sauce (see recipe below)
For the Chipotle rub
1/2 cup brown sugar
1/4 cup black pepper
1/4 cup of fine dark coffee
1/4 cup sweet paprika
2 Tbsp salt
1 Tbsp Chipotle powder (substitute with chilli powder)
2 tsp granulated garlic
2 tsp ground cinnamon
2 tsp cumin
2 tsp ground allspice
For the Chipotle barbecue sauce
1 Tbsp vegetable oil
1/2 half medium onion, finely chopped
4 cloves of garlic, minced
2 cups ketchup
1/4 cup freshly brewed coffee
1/4 cup mustard
1/4 cup molasses
2 tsp Worcestershire sauce
1/2 cup fresh chopped cilantro
1/4 cup lime juice
1/2 tsp sugar
2 canned Chipotle chiles, chopped
Salt and black pepper to taste
Directions
Prepare the Chipotle rub
In a large bowl add all the ingredients and stir using a wire whisk until well combined. Cover with plastic wrap and refrigerate until ready to use.
Prepare the Chipotle barbecue sauce
In a pot over medium heat add the vegetable oil and bring to a heat. Add the onions and cook for 8 - 10 minutes,
or until soft and translucent. Add the garlic and cook for one more minute, stirring constantly. Add
the remaining ingredients and bring to a boil, reduce heat to minimum and simmer for 30 minutes, stirring occasionally. Transfer the sauce to a blender and process until smooth (you can also use an immersion mixer). Transfer to a jar, let cool and refrigerate until ready to use.
Make the pulled pork
Place the pork in a baking sheet and coat well on all sides with the chipotle coffee mixture. Tightly wrap with plastic foil and refrigerate for at least 8 hours.
When ready to cook the pork, remove from the refrigerator and let it come to room temperature. In the meantime, preheat the oven to 250 degrees F (175 degrees C).
Place
the pork in a lightly oiled roasting pan, fat side down, and cook uncovered for 7 to 8 hours (the desired cooking time for the pork is is 2 hours per pound, or 4 hours per kilo).
When the cooking is over, remove the pork from the oven and let it rest for about one hour. Don;t worry about the color of the pork; it will be quite black but that is normal.
When the pork is cold enough to handle with your hands, cut the outer layer (the black part) and set aside. Cut the pork in large chunks and using a fork, or your fingers, shred the meat.
Finely chop about 1/2 of the outer layer and mix with the shredded pork (the outer part has quite a strong flavor). Toss the meat in the Chipotle rub that is left in the baking dish and place in a serving dish.
Serve the meat together with the Chipotle barbecue sauce on bread rolls, tacos or warm flour tortillas together with pickled jalapeno slices, mayonnaise, grated cheese, tomato slices or your favorite condiments.
Notes and tips
If you do not plan to serve all of the pulled pork, just shred as much as you like. Keep the remaining meat on the bone, cover in plastic wrap and refrigerate for later.
