Mexican Pulled Pork
Mexican Pulled Pork 🐖 is a medium Mexican recipe that serves 4. 520 calories per serving. Recipe by Jenny Martinez on YouTube.
Prep: 40 min | Cook: 3 hrs | Total: 3 hrs 55 min
Cost: $38.00 total, $9.50 per serving
Ingredients
- 4 lb Pork Shoulder (bone‑in, trimmed of excess fat)
- 2 tbsp Yellow Mustard (spreads easily, Dijon works too)
- 1 tsp Black Pepper (freshly ground)
- 1 tsp Garlic Powder (granulated garlic)
- 1 tsp Chili Powder (mild Mexican style)
- 1 tsp Ground Coriander (often labeled "California Molo" in the video)
- 1 tsp Onion Powder (granulated onion)
- 2 tbsp Brown Sugar (packed)
- 1 bottle Mexican Lager Beer (12 oz, such as Corona or Modelo)
- 1 cup Apple Juice (unsweetened)
- 4 pieces Soft Sandwich Buns (bolillo, brioche, or hamburger buns; toasted lightly)
- 2 cup Green Cabbage (shredded thinly)
- 0.5 cup Carrot (shredded)
- 2 tbsp Lime Juice (freshly squeezed)
- 2 tbsp Cilantro (chopped)
- 0.25 tsp Salt (to taste)
Instructions
Pat Dry and Apply Mustard
Remove the pork shoulder from its packaging, pat it completely dry with paper towels, then spread the yellow mustard evenly over the entire surface.
Time: PT5M
Mix Spice Rub
In a mixing bowl combine black pepper, garlic powder, chili powder, ground coriander, onion powder, and brown sugar. Stir until evenly blended.
Time: PT5M
Season the Pork
Pat the spice rub onto the fatty side of the pork, then flip and pat the other side. Do not rub; just press the spices into the meat.
Time: PT5M
Add Beer and Apple Juice
Place the seasoned pork in a roasting pan. Pour the entire bottle of Mexican lager beer and the cup of apple juice over the meat until it is mostly covered.
Time: PT3M
Preheat Oven and Roast
Preheat the oven to 350°F (177°C). Cover the pan loosely with aluminum foil and place it in the oven. Roast for 3 hours, basting once halfway with pan juices.
Time: PT3H
Temperature: 350°F
Rest and Shred
Remove the pork from the oven, let it rest uncovered for 10 minutes, then use two forks to shred the meat into bite‑size pieces.
Time: PT15M
Prepare Mexican Slaw
In a bowl combine shredded cabbage, shredded carrot, lime juice, chopped cilantro, and a pinch of salt. Toss until evenly coated.
Time: PT10M
Assemble Sandwiches
Slice the buns open, lightly toast if desired, then fill each with a generous portion of shredded pork and top with the Mexican slaw. Serve immediately.
Time: PT5M
Nutrition Facts
- Calories
- 520
- Protein
- 30 g
- Carbohydrates
- 42 g
- Fat
- 22 g
- Fiber
- 4 g
Dietary info: Contains pork, Contains gluten, Not vegan, Not vegetarian
Allergens: Mustard, Gluten (beer, buns), Dairy (if buns contain butter)
Ingredient Substitutions
- Instead of Pork Shoulder: Pork Butt, Pork Loin
- Instead of Yellow Mustard: Dry Mustard Powder
- Instead of Black Pepper: White Pepper
- Instead of Garlic Powder: Fresh Minced Garlic (2 cloves)
- Instead of Chili Powder: Cayenne Pepper (use half amount)
- Instead of Ground Coriander: Ground Cumin
- Instead of Onion Powder: Fresh Minced Onion (1/4 cup)
- Instead of Brown Sugar: Honey, Maple Syrup (reduce amount)
- Instead of Mexican Lager Beer: Chicken broth with a splash of beer flavor
- Instead of Apple Juice: Apple Cider
- Instead of Soft Sandwich Buns: Small flour tortillas
- Instead of Green Cabbage: Red Cabbage
- Instead of Carrot: Jicama
- Instead of Lime Juice: Lemon Juice
- Instead of Cilantro: Parsley
- Instead of Salt: Soy Sauce (use sparingly)
Equipment Needed
- Mixing Bowl
- Measuring Spoons
- Roasting Pan or Baking Sheet
- Aluminum Foil (optional)
- Oven
- Tongs
- Forks (for shredding)
- Knife
- Cutting Board
- Basting Brush (optional)
Critical Steps — Do Not Skip
- Patting the pork dry before applying mustard
- Pressing the spice rub onto the meat without rubbing
- Covering the pork with beer and apple juice to keep it moist
- Cooking at a steady 350°F for the full 3‑hour period
- Shredding the pork while still warm for optimal texture
Chef Tips from the Video
- Use a dark beer for deeper flavor; a light lager works but adds less richness.
- Add a pinch of smoked paprika to the spice rub for a subtle smoky note.
- If you like heat, increase the chili powder or add a dash of chipotle powder.
Troubleshooting
Pork is not tender after 3 hours.
Cover tightly with foil and continue cooking, checking every 30 minutes. If still tough, add more liquid and cook until the meat pulls apart easily.
Slaw becomes soggy.
Drain excess lime juice before mixing, and toss the slaw just before serving.
Sandwich gets soggy from pork juices.
Toast the buns and let excess liquid drain from the shredded pork on a paper towel before assembling.
Storage
Refrigerator: Store shredded pork and slaw in separate airtight containers for up to 4 days.
Freezer: Freeze shredded pork in a zip‑top bag for up to 3 months; thaw in refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the pork up to step 6, then cool, shred, and store in the cooking liquid for extra moisture.
- Slaw can be made a day ahead; keep it refrigerated and toss again before serving.
Frequently Asked Questions
What is the cultural significance and history of Mexican Pulled Pork Sandwiches in Mexican-American cuisine?
Pulled pork, known as "carnitas," is a traditional Mexican preparation where pork is slowly cooked until tender and then shredded. In Mexican‑American street food, the meat is often served in tacos or on soft rolls, blending Mexican flavors with the convenience of a sandwich.
What are the traditional regional variations of carnitas in Mexico and how does this sandwich differ?
In central Mexico, carnitas are cooked in lard over low heat, while coastal regions may add citrus and beer. This recipe uses beer and apple juice for moisture, then serves the meat on a soft bun with a fresh lime‑cilantro slaw, a modern twist on the classic taco presentation.
What occasions or celebrations is pulled pork traditionally associated with in Mexican culture?
Carnitas are a staple for family gatherings, fiestas, and weekend barbecues in Mexico. They are also popular during holidays like Día de los Muertos and Christmas, where the tender pork is shared with friends and relatives.
What authentic ingredients are essential for traditional Mexican carnitas and what can be substituted?
Traditional carnitas use pork shoulder, lard, orange juice, and Mexican oregano. In this recipe, beer and apple juice replace lard for a lighter flavor, and mustard adds a subtle tang. You can substitute the beer with chicken broth or the orange juice with additional apple juice if needed.
What other Mexican dishes pair well with this Mexican Pulled Pork Sandwich?
Serve the sandwich alongside Mexican street corn (elote), refried beans, or a simple avocado‑lime salad. A cold cerveza or a margarita also complements the rich, smoky pork.
How does the Mexican Pulled Pork Sandwich fit into the broader Mexican cuisine tradition?
The sandwich reflects the Mexican tradition of slow‑cooked, shredded pork (carnitas) while adapting it to a handheld format popular in the United States. It showcases the blend of Mexican spices with American sandwich culture.
What are the most common mistakes to avoid when making Mexican Pulled Pork Sandwich at home?
Common errors include not patting the pork dry before applying mustard, over‑rubbing the spice rub (which can tear the meat), and cooking at too high a temperature which dries the pork. Follow the exact 350°F low‑and‑slow method for best results.
Why does this recipe use beer and apple juice instead of traditional lard for cooking the pork?
Beer adds carbonation and a subtle malt flavor, while apple juice contributes a gentle sweetness and acidity that helps break down the meat fibers. This combination keeps the pork moist without the heaviness of lard, making it lighter for a sandwich.
Can I make the Mexican Pulled Pork Sandwich ahead of time and how should I store it?
Yes. Cook the pork, shred it, and store it in its cooking liquid in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, then assemble the sandwich with fresh slaw just before serving.
What texture and appearance should I look for when the pork is done cooking?
The pork should be deeply browned on the outside, extremely tender, and pull apart easily with two forks. The meat will be moist, with a slightly caramelized crust from the brown sugar and spices.
What does the YouTube channel Jenny Martinez specialize in?
The YouTube channel Jenny Martinez focuses on approachable, family‑friendly recipes that blend Latin American flavors with everyday cooking techniques, often featuring bold spices and simple shortcuts for busy home cooks.
How does the YouTube channel Jenny Martinez's approach to Mexican cooking differ from other Mexican cooking channels?
Jenny Martinez emphasizes quick, ingredient‑light methods like using beer and apple juice for braising, and she often presents dishes in a handheld, sandwich-friendly format, whereas many other channels stick to traditional taco or stew presentations.
Last updated: August 30, 2026
