Mexican Pulled Pork – Thanks to Peggy

RhumAndJerk

First off, let’s give some credit where credit is due. Peggy posted these recipes that I loosely followed.[p][ul][li] Carne Adobadas [/ul][p]
[ul][li]Adobo Sauce for Carne Adobado[/ul][p]These recipes were in my to try pile and I am glad that I finally did. On Saturday, while at the West Side Market, I came across a small three pound pork butt. I have been hungry for some pulled pork, but knew that I lacked the time to cook it properly. I considered doing a Turbo Butt, but that just did not appeal to me. That is when I realized that I could simmer some pork for 5 hours and get the same effect. [p]Although the above recipe calls for Country Style Ribs and a long marinade process, I shortened the process by cutting the pork into large pieces. I also made the sauce in the Cast Iron Dutch oven by mixing the ingredients directly. I used Goya Bitter Orange Marinade for the Orange juice, one ancho and two chipoltes in adobo sauce from a can. I started everything on the stove and then transferred to my medium BGE. [p]I set up for an indirect cook with an upside down plate setter and some kiln posts to raise the Dutch Oven off the plate setter. I used a large chunk of Mesquite Charcoal (more of a log), a small handful of Mesquite chips and a chunk of Red Oak. I let the pork simmer for the better part of six hours. By the end there was very little sauce left and the pork was falling apart. At this point I removed the bone, pulled it and returned it to the pot and sauce that it cooked in. From there, I made tacos per se with whole wheat tortillas, the pulled pork, shredded cabbage, cheese and sour cream.[p]It came rather hot, but the kids ate it any way. I will definitely make this again but try and plan better to allow the meat to marinade for the appropriate time. [p]Give it a try,
RhumAndJerk

Unknown

RhumAndJerk, I've done a similar recipe that wraps achiote-marinated pork butt in banana leaves. Recipe was from Rick Bayless' cookbook, Mexico One Plate At A Time. It was very good. [p]

RhumAndJerk

George,
It looks like I will have to pick that cookbook.
Thanks,
RhumAndJerk

Peggy

RhumAndJerk,
You got the idea RhumAndJerk! I own all of the Rick Bayless cookbooks. If you like authentic Mexican food and want to learn how to cook it, I recommend purchasing them. Glad you enjoyed your pork. I'm going to purchase myself a cast iron dutch oven real soon for future cooks. What size is yours?

RhumAndJerk

Peggy,
I think that it is a 6-quart. Sometimes it is too small, however it fits nicely on both my Small and Medium BGE’s. It does not have feet, since I use it on the stove top also. If at all possible, get one with a cast iron lid.[p]Had I been thinking, I would have purchased an avocado to add to tacos. That sounded good.[p]Thanks again for the post,
RhumAndJerk[p]

Peggy

RhumAndJerk,
How could you forget the avocado! Shame on you:)! Just kidding My egg is a large and I was thinking of an 8 qt. with no feet. I purchaed an 8 quart yesterday and it fits in my large however it has feet!. Not sure what I was thinking! A blond moment I suppose. I'm going to return it and look for an 8 quart with a flat bottom to use on the stove or BGE.
Have a great week.. and thanks for your compliments. [p]Peg

Unknown

Another good Mexican cookbook is The Essential Cuisines of Mexico, by Diana Kennedy (ISBN 0-609-60355-8). This book combines her three previus books in one volume, with refinements and updates.