Mexican Pulled Pork - Yucatan style
17-8 lb pork shoulder roast
1 Tbspfresh chopped cilantro
1 Tbspanchiote (annatto) paste
1 Tbspground cumin
1 Tbspkosher salt
1 Tbspchile powder -preferably ancho
3 Tbspolive oil
1 tspground cloves
1 tspground allspice
1 tspground black pepper
1 tspliquid smoke
5 clovegarlic - quartered into 'slivers'
How to Make Mexican Pulled Pork - Yucatan style
- Using a sharp knife, deeply pierce the flesh of the pork and insert garlic pieces evenly all over the roast
- Combine Anchiote 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'
- Cover pork generously with the seasoning paste - use it all even if it looks like a lot! Marinade overnight in the refridgerator
- 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.
- 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 :)!
- Remove from grill after reaching 195 degrees and let rest under foil for 10 mins - retain pan drippings
- Pour about half the pan drippings back over the shredded pork, mix, and serve with warm tortillas your favorite Latin condiments! Enjoy