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mexican pulled pork - yucatan style

(2 ratings)
Blue Ribbon Recipe by
Brad Nichols
Pleasantville, NY

This is a different style of 'pulled pork' from Southern Mexico that I've modified for the grill. It lacks the authentic banana leaves of the original, but the grill cooks the marinade paste into a delicious 'bark' that brings great flavor to the shredded pork and will definitely impress your friends! We eat this like 'tacos' with warm flour tortillas and all the 'fixings'. Enjoy!!

Blue Ribbon Recipe

We loved this pulled pork recipe. All the Mexican flavors from the marinade and garlic permeate the meat. The bark of the skin gives the pulled pork a nice crunch. Easy to make, this pulled pork will be delicious for tacos or as a sandwich.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 10 -12
prep time 8 Hr
cook time 5 Hr
method Barbecue

Ingredients For mexican pulled pork - yucatan style

  • 1
    7-8 lb pork shoulder roast
  • 1 Tbsp
    fresh chopped cilantro
  • 1 Tbsp
    Achiote (annatto) paste
  • 1 Tbsp
    ground cumin
  • 1 Tbsp
    Kosher salt
  • 1 Tbsp
    chili powder - preferably ancho
  • 3 Tbsp
    olive oil
  • 1 tsp
    ground cloves
  • 1 tsp
    ground allspice
  • 1 tsp
    ground black pepper
  • 1 tsp
    liquid smoke
  • 1 tsp
  • 5 clove
    garlic - quartered into 'slivers'

How To Make mexican pulled pork - yucatan style

  • Adding garlic cloves to meat.
    Using a sharp knife, deeply pierce the flesh of the pork and insert garlic pieces evenly all over the roast.
  • Achiote paste, cilantro, olive oil, cumin, salt, chile powder, pepper, liquid smoke, cloves, allspice, and oregano in a bowl.
    Combine Achiote paste, cilantro, olive oil, cumin, salt, chile powder, pepper, liquid smoke, cloves, allspice, and oregano in a bowl and mix together to form a marinade 'paste'.
  • Pork covered in the paste.
    Cover pork generously with the seasoning paste. Use it all even if it looks like a lot! Marinade overnight in the refrigerator.
  • Pork cooking in the tray.
    Place pork in a shallow foil tray - fat side up - and cook indirectly (meaning the burner(s) directly under the pork are not on, but the others are, and the top is down) on the grill for about 4 hours or until internal temp of about 160 degrees is reached. If using a smaller size roast, reduce the grill time accordingly - just monitor the internal temp.
  • Tray with pork covered in foil.
    Cover pork (still in its foil tray!) in aluminum foil and leave on the grill for another 60-75 minutes or until internal temp of 195 is reached. This is key - in order to be able to 'shred' pork from a shoulder you need to get the internal temp up to 195. I find those last 30-40 degrees seem to take forever, so I cover with foil to accelerate after it gets to 160. DON'T turn up the grill temperature - that won't work :)!
  • Cooked pork resting.
    Remove from the grill after reaching 195 degrees and let rest under foil for 10 mins - retain pan drippings.
  • Shredding the cooked pork.
    Remove and discard fat and skin and 'shred' the pork into thin strings by pulling it apart with a couple of forks. If you don't get it to 195 degrees, then it won't shred and you'll have to chop it - not a horrible thing, but not as good! Pour about half the pan drippings back over the shredded pork, mix, and serve with warm tortillas your favorite Latin condiments! Enjoy