Mexican Style Pulled Pork - Braised and Oven Roasted Pork Shoulder

today I'm going to show you how to make a Mexican pulled pork it's not traditional but it's cheap easy and delicious and has like five ingredients let's do it first thing you're going to need is a big-ass pot I've got a 6 quart Dutch oven that's cast-iron but it wasn't big enough but it worked you're going to preheat that to medium to medium-high depending on your stove and put some olive oil in there about 2 tablespoons that's about how much I used actually wait for that heat up till it's smoking and then we're going to throw in two onions that I've cut in half and peeled we're going to get some brown on the face of those onions some delicious brown carmelization here I've got some dried red chilies you can use jalapenos you can use fresh red chilies you can use fresh jalapenos you should pull a peppers use whatever you want whatever you have well chop those in half to get the seeds out and I'm going to throw those in with my onions they'll rehydrate a little bit in that oil and that onion juice and those will add a ton of flavor a little bit of heat and it'll be good let's see we're getting some color here so I'm going to flip these start getting some color on the other side if you look at the bottom of the pan you could see all that beautiful brown bond we're going to deglaze that later and that's going to make our glaze super super flavorful now I've got 2 pinches of salt big pinches we're going to have a lot of liquid I probably could have salted this more but it tasted fine so I don't really care I'm going to put some cumin in again a couple big pinches traditional Mexican spice goes in everything and now we put in a shit-ton of black pepper tons like a lot and as you can hear I ran out i refilled now it's time to work on your biceps I said a lot of black pepper we're not done yet we're not even close still not done yet still going almost done yeah now I have an orange 200 actually we're gonna cut those in half you could probably get away with limes or lemons but now just use oranges juice those that will be glaze the pan you can see that font come up immediately that's all done just throw the oranges in there we don't have is esta muerto 'king this along it'll cook all the flavor out of the zest and the peel anyway so once that's done we're going to move on to our pork shoulder now this thing is huge it's like seven and a half pounds it was like nine dollars super cheap but it's super fatty bone-in you want bone-in the bone gives a lot of flavor we're going to cut this into two pieces you can see the bones kind of t-shaped we're going to go right across the top and get a nice flat edge so we can set that other piece down that piece is easy you just want to chunk it up what we're doing is chunking all of this so it's the same size now this you're just going to want to start cutting me off big chunks of meat the fats layered in so we're going to trim it but you could spend all day trimming fat off this thing we're going to cook the thin stuff often it'll cook off in the broth but just thick stuff you're going to either get that out or if it's just little thin layers of meat in between it I just throw it away I mean it's it's like a dollar ten a pound I don't really care but stuff like this you can see it's a big chunk on top of a fairly substantial size slice of meat I'll just cut that off throw it away there's not really use for that in my opinion if I won't lard I'll just buy lard nice sharp knife helps with this now the really only hard part about this is once you get to the bone once you get to the bone I'm almost the bone okay now we're at the bone the easiest way I found out to get these little medallions of meat out is to take a sharp paring knife and just kind of fillet around the inside of the boat this is hard you don't cut yourself cut away from yourself you're just going to want to peel that down it doesn't matter if you really butcher it we're going to be cooking the bone anyway so any meat that's left on there will get cooked off but you're just going to want to cut that off until you can separate it and then once you get that little hunk of meat off chop in half and you can see the size of the chunks here all about the same size the bones still there we're keeping that now at this point is when I'm like oh I needed a bigger pot oh well maybe I can stuff it it's all in here so I start packing the meat in just pack in the meat in had to flip it because there was way too much it's already to the top of the Dutch oven and then I throw the bone on there this point my lid won't fit so I'm kind of screwed start filling that up with water you want to get it as close to covered as you can mine ended up taking about three and a half to four cups of water I didn't really measure but once you get all that in there you don't want to bring it up to a boil and then drop it down to a simmer about like this this is after about 45 minutes to an hour of cooking you can see all the vegetables and the fruits cooking down we're starting to get a nice broth going our meat is still fairly tough you can see how it's not really jiggling at all I let that go another 45 minutes we're at about an hour and a half now you can see the more jiggly that's the connective tissue breaking down at this point I felt we left it like we left lost enough liquid to throw the lid on after about another an hour and a half three hours total we have this you can see how jiggly it is the jiggle eNOS is a good indicator of if it's done because when all that connective tissue is broken down nothing's going to be holding this together the fats mostly rendered off and this meat can even support its own weight it's super tender super juicy and delicious but it looks terrible it's like gray has no color we can make it better you can see it just can't support its own weight if you squeeze it with pair of tongs it should break apart easy like that like that now since this is gray how do we fix that we broil it so we're pulling all this off all the big chunks of meat out of the pot we're putting them onto a wire cooling rack over a sheet pan the cooling rack is important if you don't have one go get one so we're going to pull all that out try to resist eating it now it still tastes pretty good really good so we're going to pull our oranges out squeeze whatever Zend them out that's just more flavor and we're going to pull our onions out the onions have pretty much given up all their flavor to the broth and they're in the way so the slight stuff on top the light yellow that's fat stark stuff at the bottom is pork stock and little chunks of pepper and pork that cook down and was too small to get out and that's delicious we're going to bring that up to a boil reduce it for about 15 minutes that just means boil it for like 15 minutes we're going to cool it down pulling it down subordinate makes it thicker now you see how it's almost sugary barbecue sauce looking that's amazing turn your broiler on - 525 yours probably 500 doesn't matter we have our pork it looks different because I slept for like 4 hours so I'm tired we're going to glaze that the spoon that glaze all over nice and slow yeah super slow - delicious throw that in middle rack you don't want it on the top rack it'll cook too fast and Brown this takes about seven minutes after about two minutes you can see we're already getting some nice Brown tops on the pork nice crispy bits and after about seven minutes that's what we have it's got a nice char on the top the char is a nice flavor it's almost like it was grilled but it's not oh my let's just have a moment silence okay we're going to flip all that over we're still not done flip it all over Oh that's beautiful I don't even know what to say okay we're gonna start glazing all the other side make sure you don't miss any okay so put that back in the oven this doesn't take as long as the first side about three to five minutes and once it's done you have the most incredibly flavorful roasted pork ever you can make it into tacos once you pull it apart pulled apart super easy super juicy I made binded two tacos with avocado a little bit of red pepper hummus some parsley and some cheese thank you for watching goodbye

Channel: FoodFight

Views: 174,144

Rating: 4.7619047 out of 5

Keywords: Mexican pulled pork, pulled pork, how to make pulled pork, how to make carnitas, carnitas, roast pork, cooking, traditional mexican food, how to cook pork shoulder, how to cook, braised pork, Roasting (Culinary Technique), Braising (Culinary Technique), Mexican Food (Cuisine), Oven (Culinary Tool), Recipe, Cook, Kitchen, Restaurant, Recipes, Cook (Profession), Bbq, Meat, Dinner, Barbecue (Cuisine), Chicken, Style, New

Id: ZHXrbNCmOKo

Length: 8min 44sec (524 seconds)

Published: Fri Dec 13 2013