Hero Photo

Pulled Pork Mexicano

Rate this item
(0 votes)

  • Cut: Roasts
  • Prep Time (Minutes): 15
  • Cook Time (Minutes): 4.5 hrs
  • Number of Servings: 10


1 Tbsp / 15 mL canola oil
1 pork shoulder blade roast, boneless, about 3 ½ lb / 1.5 kg
3 cloves garlic, minced
2 medium yellow onions, chopped
1 jalapeno pepper, seeded and minced
2 Tbsp / 30 mL chili powder
1 tsp / 5 mL ground cumin
⅓ cup / 80 mL tomato paste
1-28 oz / 796 mL can diced tomatoes, undrained
Chopped fresh cilantro for garnish (optional)


  1. In large casserole pot, heat oil over medium-high heat. Add roast and brown on all sides. Remove to a plate; pour off all but 1 Tbsp fat.
  2. Add garlic, onion, jalapeno, chili powder and cumin to pot. Cook until onions are softened, about 5 minutes, stirring occasionally.
  3. Add tomato paste and cook 2 minutes.
  4. Stir in tomatoes.
  5. Return pork and any juices to casserole pot. Heat to boiling.
  6. Preheat oven to 300°F. Cover and bake for 3 ½-4 hours, basting every 30 minutes.
  7. Remove pork to a cutting board; cover and let rest 10 minutes.
  8. Shred pork, using 2 forks, discarding any fat.
  9. Skim any fat from sauce. Bring sauce to a boil; boil gently to thicken slightly. Add shredded pork to sauce and heat through.
  10. Serve in buns or tortillas, sprinkled with cilantro, if desired.

Manitoba Pork represents 613 Manitoba hog farms