Mexican Pulled Pork
Community Recipe from
- 2 1/2 - 4 lbs boneless pork shoulder
- 1T brown sugar
- 2T cajun seasoning
- 1T salt
- 1T cumin
- 1T paprika
- 1T fresh ground black pepper
- 1T chili power
- 1/2T mesquite powder
- 1/2 cup frozen apple juice concentrate
- 1/2 cup cider vinegar
- Mexican Crema
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 3 T mayonnaise
- 3 T sour cream
- 1 t grated lime rind
- 1 1/2 t fresh lime juice
- 1/4 t salt
- 1 clove garlic, minced
- Combine brown sugar through mequite powder. Spread over entire roast. Refrigerate roast in a Ziploc bag for up to 24 hours.
- Place apple juice and vinegar in a crock pot and add the spiced shoulder being careful not to lose the rub. Cook on high for 2 hours, then reduce to low for 10 more hours.
- Remove roast and let rest for 30 minutes.
- Pull roast apart with two forks.
- Mix crema ingredients.
This recipe is a personal recipe added by KarenCoe and has not been tested or endorsed by MyRecipes.
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Mexican Pulled Pork Recipe at a Glance
- COURSE: Main Dishes