After hours of cooking the timer finally starts to chime. You race to the oven and pull out the pork roast that has been slowly bubbling away for the last six hours. You carefully remove the heavy cast iron lid from the Dutch oven and a delicious pork steam cloud instantly greets you, you can almost taste it. Fork already in hand, you go in for the first bite. The fork slices through the pork roast like a hot knife through butter. The pork is so tender you could have cut it with a spoon. As the first bite hits your tongue your eyes roll back in your head, and the juicy, tender pork melts in you mouth.  If there is such a thing as heaven on earth it was just on your fork…

 

I love this recipe because not only is it easy to make but also this pork is very versatile. There is always at least one container of this pulled pork in my freezer. I use this delicious pork for my Pulled Pork Tacos, Pork Tamales, Pork Green Chili Enchiladas, Pork Taquitos, Pork Nachos, Pulled Pork Pizza, Chinese Pork dumplings… The list goes on and on. So yeah it does make a large amount of food but believe me the uses for this flavorful, fall off the bone, melt in your mouth, pork are endless and you will find yourself making this recipe again and again.

 

Mel’s Spicy Pulled Pork

 

1  8-10lb bone in Pork Butt (Pork Shoulder Roast)

2 large Spanish Onions, peeled and quartered

2  12oz. bottles of beer (or favorite soda, Coke, Dr. Pepper, Pepsi)

1   7oz. can Chipotle Chili Peppers in Adobo sauce

2 cups Chicken Stock

5 Cloves of Garlic

 

I make my own smoky spice rub for my pork but you can use any spice rub you like.

Mel’s Smoky Pork Spice Rub

1 Tablespoon Smoked Paprika

1 Tablespoon Chipotle Chili Powder

1 Tablespoon Garlic Powder

2 Tablespoons Smoked Black Pepper

2 Tablespoons Sea Salt

1 Tablespoon Red Hawaiian Sea Salt

In a small bowl stir all the spices together.

 

Directions:

Pre-Heat the oven to 300 degrees F.

In the bottom of an extra-large Dutch oven place the peeled and quartered onions.

With a couple of paper towels, dry off the pork, then sprinkle the pork rub over every side of the pork. Place the pork on top of the onions in the Dutch oven.

In a food processor or blender puree up the 5 cloves of garlic and the can of Chipotle chili peppers. Spread the chili and garlic mix all over the top of the pork. Pour the 2 bottles of beer or soda and 2 cups of chicken stock over the top of the pork.

Cover the pot and put the pork in the oven. Roast for 6 hours and flip the pork over after the first 3 hours of cooking.

After 6 hours, pull the pork out and let it rest. Then shredded up the pork into bite-sized pieces.

 

My favorite way to serve this spicy, pulled pork is on a taco.  This is one of my favorite things to take tailgating to the Dallas Cowboy games because every thing is already cooked you just have to warm up the pork on the grill in an aluminum pan  and char the corn tortillas. It doesn’t get easier than that.

Go Cowboys!

Mel’s Pulled Pork Tacos

Desired amount of Pulled Pork

1 Jar of Herdez Roasted Pasilla Chile Cooking Sauce

1 Red Onion, thinly sliced

1 lime

Cilantro, chopped

Crumbled Queso Fresco

Corn Tortillas

Directions: 

In a container with a tight-fitting lid, toss the thinly sliced red onion with the juice of 1 lime and a good pinch of salt. Refrigerate for at least 2 hours.

Pour the jar of Pasilla Chile Cooking sauce over the hot pulled pork and toss to combine.

Just before serving, warm the corn tortillas in the microwave or quickly char them up on a grill until they are soft. Top the tacos with chopped cilantro, crumbled queso fresco, and the pickled red onions. Serve with Mexican Rice and Refried Beans.