I researched pulled meat for ages before I came up with this Mexican pulled pork recipe, It contains just the right amount of heat and traditional flavours that make this one of my favorite meals.
Makes 12-14 portions
- 1500g of pork shoulder or beef brisket
- 2 tablespoon of oil
- 4-5 green chillies
- 1 large brown onion
First spice stage
- 1 tablespoon of Chili powder
- 1 ½ teaspoons of cumin
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
- 1 teaspoon of cayenne pepper
- 1 teaspoon of garlic powder
- 2 beef stock cubes diluted in 800ml boiling water
- 1 x 150ml bottle of Cholula hot sauce (found in Morrison’s)
Second spice stage
- ½ teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of smoked paprika
Tip Try using different meats with this recipe. Beef works especially well and gives it a richer flavour.
- Step 1
Trim of any excess fat from the meat and season with the salt and pepper. Add the oil to large frying pan over a medium heat and brown quickly on all sides.
- Step 2
Transfer the meat to a slow cooker. Dice the onion and green chilies and place on top of the meat. Cover in the beef stock and then season with all of the first spice stage ingredients.
- Step 3
Cover and cook on low for 8 hours. After this time the meat should be falling apart, transfer to a chopping board and shred with 2 forks removing any remaining fat that you find.
Tip Try cooking this recipe over night, as the longer this is left to stand the better the flavours mature.
- Step 4
Return the pulled meat to the slow cooker and add the stage two spice mix give it a good stir and cook for a further 2 hours on low.