MEXICAN PULLED PORK - Savor the Flavor: Authentic Mexican Pulled Pork Recipe

pork shoulder

🥗Healthier: lean pork cuts

💰Cheaper: pork butt

Lean cuts are lower in fat, while pork butt is often more affordable.

orange juice

🥗Healthier: freshly squeezed orange juice

💰Cheaper: canned orange juice

Fresh juice is more nutritious, while canned is often cheaper.

Trim some fat off the pork butt, not going for precise cuts.

Score the pork butt to create crevices.

Chop 5-6 chipotle peppers in adobo sauce finely.

Place the pork butt in a 2-gallon Ziploc bag for marinating.

Add the quartered onion, quartered orange, and halved limes into the bag.

Sprinkle Gulf Coast That Base seasoning into the bag without salting the pork first.

Pour in about 32 ounces of orange juice into the bag.

Seal the bag and refrigerate for 12 to 24 hours, aiming for 24 hours.

After marinating, remove the pork from the bag and let it drain.

Lightly season all sides of the pork with salt, ground cumin, chipotle chili pepper powder, and Gulf Coast Southern Hospitality seasoning.

Place the pork on the smoker for about 3-4 hours, looking for a nice bark.

Once the desired bark is achieved, remove the pork from the smoker.

Prepare to wrap the pork by adding 16 ounces of orange juice and 32 ounces of tomato juice to the wrapping.

Add 2 quartered limes, 1 quartered onion, and minced garlic around the pork.

Sprinkle more Gulf Coast Southern Hospitality seasoning on top of the pork.

Wrap the pork tightly in double foil to prevent steam escape.

Return the wrapped pork to the smoker for an additional 4-5 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary