New Mexico Pulled Pork Recipes

MEXICAN PULLED PORK

Steps:

• Place pork, 1/2 cup water, vinegar, and salt in a large saucepan. Simmer, covered, until all the liquid has cooked off and the pork cooks in its own rendered fat, 45 to 50 minutes. Add lard if there is not enough fat, so pork cooks to a golden brown. Set aside.
• Place the guajillo and ancho chiles in a small saucepan with 1 cup water. Cover and cook over low heat for 10 minutes. Transfer to a blender and add parsley, garlic, oregano, and cumin; puree.
• Add the pureed mixture to the pork. Bring to a boil, then lower the heat and simmer, covered, until the pork is tender and can easily be cut with a fork, about 1 hour. It may be necessary to add another cup of water to the pan, depending on the tenderness of the meat.
• Let pork rest for 15 minutes. Shred with 2 forks.

NEW MEXICO PULLED PORK

Steps:

• Cut the roast into 1 inch thick steaks, trim fat.
• Place Salt, Pepper corns, Cummin Seeds, and Oregano in a spice mill and grind.
• Mix all of the spices in a large bowl.
• Rub each steak well with the rub.
• Place the steaks in a large plastic bag with any rub that is left over.
• Refridgerate overnight.
• Rub in the left over rub.
• Place steaks in crock pot set on high for 1 hour.
• Reduce heat to low, cook for another 7-8 hours.
• Remove meat to a cooling rack,'til cool to handle.
• Shred meat with forks.
• Return to pot to warm.
• Dip out with a slotted spoon, let it drain a bit.
• Serve on Hoagie or Keiser rolls with your favorite condiments.
• I bag and freeze individual size servings.
• Nuke 2-3 minutes to thaw and warm and you have a delicious sandwich.
• ***NOTE*** There is no need to add any liquid.
• The roast's own juices will be enough.

MEXICAN PULLED PORK (TINGA PUEBLANA)

Steps:

• Place the potatoes in a large pot of cold water. Add the salt, bring to a boil and cook until tender, 20 minutes. Drain the potatoes and set aside.
• Place the pork in a large pot of cold water. Add the onion half, the garlic, and the bay leaves. Bring to a boil then reduce the heat to low. Simmer gently until the pork is cooked through and is no longer pink in the center, about 45 minutes. Remove the pork from the water and set it aside until it is cool enough to handle (discard the cooking liquid). Using your fingers or 2 forks, shred the meat into small pieces and set aside.
• In a large skillet over medium-high heat, saute crumbled chorizo until completely cooked through, 8 to 10 minutes, stirring often. Using a slotted spoon, transfer the chorizo to a paper towel lined plate. Add the chopped onions to the chorizo skillet and cook until soft, about 3 to 5 minutes, stirring occasionally. Add the shredded pork, the tomatoes, and the chipotle chiles. Cook until the tomatoes break down and release their juices, about 5 minutes. Return the potatoes and cooked chorizo to the pan. Stir in the vinegar, thyme, marjoram and salt, to taste. Continue to cook over medium heat until some of the liquid has evaporated, about 5 minutes.
• While the pork cooks, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10 to 15 seconds. Flip the tortilla over and continue to warm until the tortilla is pliable and heated through, another 10 to 20 seconds. Place warm tortillas in a tortilla warmer or on a plate, cover with a kitchen towel, and set aside; repeat with the remaining tortillas (or warm the tortillas in the microwave: stack them on a plate and cover with a damp cloth; microwave for 30 seconds and keep them covered until you're ready to serve).
• Place the pulled pork in a serving bowl or bring to the table in the cooking pot. Arrange the limes, avocado, and cilantro on a platter. Pass warm tortillas so each diner can fill a tortilla with some of the meat and accompaniments. Squeeze lime juice over each serving.

NORTH CAROLINA-STYLE PULLED PORK

Steps:

• Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off the center burners. On a charcoal grill, light the coals, then push to the edges of the grill, creating an open space in the middle; put a disposable aluminum drip pan in the middle of the grill under the grates.
• When the grill registers 250˚ F, place the pork on the grill grates over the cooler part. Cover the grill and cook the pork until the skin is crisp, the meat easily falls off the bone and a thermometer inserted into the center of the pork (away from the bone) registers 190˚ F to 200˚ F, 7 to 10 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 250˚ F).
• Meanwhile, make the barbecue sauce: Combine 1 cup water, the vinegar, hot sauce, sugar, red pepper flakes, 2 1/2 tablespoons salt and 2 teaspoons black pepper in a pot. Bring to a boil over medium-high heat, stirring occasionally, until the sugar and salt dissolve. Let cool.
• If using a gas grill, turn off the heat and carefully transfer the pork to a cutting board. If using a charcoal grill, do this quickly, as the grease may cause the coals to catch fire. Let the pork rest at least 30 minutes, then pull the meat off the bone with tongs and a large fork; discard the bones and any large pieces of fat. Chop the crispy skin and stir into the meat. Transfer to a bowl and toss with 1 to 2 cups of the barbecue sauce. Serve on buns with the remaining sauce.

NEW MEXICO STYLE PORK CHOPS

Steps:

• Brown chops in oil. Arrange in 9X13 inch baking dish and season with salt. Sprinkle rice around pork chops. Combine taco mix, tomato sauce and water. Pour over pork chops and rice. Cover tightly with foil and bake at 350 degrees for 45 minutes. Remove from oven. Sprinkle with cheese and arrange pepper rings. Cover and continue cooking for 20 minutes or until done.
• **Tip~you can use green chile strips in place of bell pepper.

NORTH CAROLINA-STYLE PULLED PORK

Steps:

• Preheat grill to 325 degrees, building fire on opposite sides of grill if using charcoal, or on one side or opposite sides if using gas. Season pork with rub.
• If using charcoal, every hour for first 4 hours add fresh coals and toss 1/2 cup wood chips on each mound of coals. If using gas, place wood chips in smoker box, and preheat until you see smoke (depending on model of gas grill, use all 4 cups at once or 1 cup every hour for first 4 hours).
• Place pork, fat side up, on grill over drip pan, away from fire. Barbecue until nicely browned and cooked through, for 4 to 6 hours, or until internal temperature is 195 degrees, so that the meat will shred properly.
• Meanwhile, combine ingredients for vinegar sauce in a bowl with 3/4 cup water, and whisk to mix. Add additional salt or sugar to taste, if desired.
• Transfer cooked pork to cutting board, cover with foil, and let it rest until cool enough to handle, about 15 minutes. Pull meat into pieces, and discard any skin, bones or fat. With fingertips or a fork, pull each piece of pork into shreds about 2 inches long and 1/4 inch wide. (Or finely chop the meat with a cleaver.) Transfer to metal or foil pan, and stir in 1 cup vinegar sauce, or enough to keep meat moist and flavorful. Cover with foil, and place on grill to keep warm until serving. Serve on hamburger buns with cole slaw and remaining sauce on side.

NORTH CAROLINA-STYLE PULLED PORK

Steps:

• Place hickory chips in center of smoker or roasting pan and top with drip tray and rack. Massage pork all over with a lot of salt and pepper. Place on rack, skin-side up. Cover with two long pieces of heavy-duty foil that have been folded together tightly at long seams. Crimp foil around edges of smoker, leaving enough space between pork and foil so smoke can circulate. Turn heat to medium and smoke for 30 to 45 minutes, depending on size and your taste. Shut off heat and rest, covered, for 5 minutes.
• While pork is smoking, preheat oven to 300 degrees. Whisk together sauce ingredients in a large bowl, season to taste and refrigerate.
• Remove foil from smoker and transfer rack and pork to a sheet pan. Place in oven. Cook for 40 minutes per pound (about 4 to 5 hours), until a meat thermometer inserted into the middle of the roast registers 190 degrees. Remove pork and rest until cool enough to handle, about 20 minutes. While still warm, pull meat away from bones. Discard skin, fat and bones, and reserve crispy browned bits of fat and crust. Working quickly on a large cutting board, shred chunks of meat, pulling it with forks or fingers into long strands. Add reserved crispy bits and chop meat roughly. Transfer to a serving bowl, season with 1/2 to 3/4 cup sauce, and mix well.

EXCELLENT PULLED PORK

Steps:

• Mix dry rub ingredients; rub all over pork. Cover and refrigerate for at least 1 hour or overnight.
• Preheat oven to 300°F.
• Place pork in a roasting pan and roast for 6 hours or until it falls apart.
• While pork is roasting, make BBQ sauce: Simmer for 10 minutes and remove from heat til ready to use.
• When pork is done, take it out of the oven and place on a platter and let it rest for 10 minutes.
• While it's resting, de-glaze the pan over medium heat with 3/4 cup water, scraping up all the good stuff from the pan. Reduce by half and combine to BBQ sauce.
• Pull pork apart with forks and then put in a large pot or bowl and add BBQ sauce. Mix well and serve.
• If you like coleslaw, put it on the roll and top with BBQ pork.