Mexican Pulled Pork 🐖

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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