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Pulled Pork Mexicano

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  • 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.