Mexican pulled pork?
Have seen people on here post about it and was intrigued. Seems I have saved a bunch of recipes for it so I made a combination of them.
Had a little over 2kg of pork. Made a marinade with orange juice, lime juice, achiote paste, salt, pepper and some herbs. Let the meat marinate overnight.
Smoked it for a few hours at 250F on the Yoder in a pan. Then added the marinade, covered the pan with foil and turned the temp up to 300F. When I inserted a probe at this point, the meat felt very rubbery, not sure what to think about that. Cooked until the pork was probe tender. There was a lot of liquid in the pan. So I removed most of it and put the uncovered pan back on the smoker for 15-20 mins. In the meantime, cooked some rice.
The meat texture and citrusy taste was a surprise but I guess that's what this recipe is about. That said, with rice, pickled red onions and a good dash of hot sauce, this was damn good eatin'.
After overnight marinade
2 hours into the smoke
Pulled
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Have seen people on here post about it and was intrigued. Seems I have saved a bunch of recipes for it so I made a combination of them.
Had a little over 2kg of pork. Made a marinade with orange juice, lime juice, achiote paste, salt, pepper and some herbs. Let the meat marinate overnight.
Smoked it for a few hours at 250F on the Yoder in a pan. Then added the marinade, covered the pan with foil and turned the temp up to 300F. When I inserted a probe at this point, the meat felt very rubbery, not sure what to think about that. Cooked until the pork was probe tender. There was a lot of liquid in the pan. So I removed most of it and put the uncovered pan back on the smoker for 15-20 mins. In the meantime, cooked some rice.
The meat texture and citrusy taste was a surprise but I guess that's what this recipe is about. That said, with rice, pickled red onions and a good dash of hot sauce, this was damn good eatin'.
After overnight marinade
2 hours into the smoke
Pulled
Verzonden vanaf mijn iPhone met Tapatalk
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