Mexican Pulled Pork - English Grill and BBQ

0815BBQ's picture

Jun. 06, 2014

A delicious pulled pork recipe that can be used to make fajita or tacos.

Ingredients

For the salsa
Tomatoes 400 Gram , chopped
Shallots 3 , chopped
Mango 1 , chopped
Avocado 2 , peeled and chopped
Lime juice/Lemon juice 2 Tablespoon
Olive oil 2 Tablespoon
Vinegar 1 Tablespoon
Salt & pepper To Taste
Chopped red chili 1 Teaspoon
Other ingredients
Pork neck 3 Kilogram
Mustard 1/2 Cup (8 tbs)
Rub 1/4 Cup (4 tbs) (DonMarcos Sombrero)
Shredded lettuce 1/2 Cup (8 tbs)
Ranch dressing 3 Tablespoon
Siracha sauce 6 Tablespoon

Directions

GETTING READY

1. Spread mustard all over the pork butt. Coat with the rub and wrap the pork in saran warp. Keep it to rest for one day in the refrigerator.

2. Mix shredded lettuce with ranch and set it in the refrigerator.

3. Preheat the grill to 84 C.

 

MAKING

4. Place the pork on the grill and let it cook.

5. Meanwhile, prepare salsa by mixing together tomatoes, avocado, mangoes, lime juice, shallots, chilies, freshly ground black pepper, kosher salt, olive oil and white vinegar. Set it aside to cool in the refrigerator.

5. Remove the pork from heat when it reaches an internal temperature of 95 C (approximately after 4 hours).

6. Rest the pork in an aluminium foil for about an hour. Transfer the pork to an aluminium pan and pull the meat with the help of a fork.

 

FINALISING

7. Place the pork in the center of a tortilla. Put some salsa followed by shredded lettuce and ranch. Drizzle some siracha sauce. Roll it up.

 

SERVING

8. Place on a serving dish and serve.

 

 

Recipe Summary

Servings: 14

Nutrition Facts

Serving size

Calories 529Calories from Fat 305

 % Daily Value*

Total Fat 34 g52.3%

Saturated Fat 9 g45%

Trans Fat 0 g

Cholesterol

Sodium 710 mg29.58%

Total Carbohydrates 15 g5%

Dietary Fiber 4 g16%

Sugars 5 g

Protein 41 g82%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet