Mexican Pulled Pork
ID: 59410024...
A delicious, savory twist on traditional pulled pork. Using hot sauce as a binder and fajita seasoning instead of sweet rubs, this recipe delivers an amazing Mexican-inspired flavor profile perfect for tacos.
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🍳 Cooking Flow
Trim, bind with hot sauce, and season the pork butt with fajita rub. → Smoke at 250°F for 6-8 hours until internal temperature reaches 170°F-173°F. → Transfer to a pan with more hot sauce, seasoning, butter, and chicken stock, then cover tightly with foil. → Braise in the smoker until probe tender (around 203°F-206°F), then let rest. → Pull the meat, toss with rub and separated juices, and serve as tacos.
Cooking Steps
Brief Cooking Order
Trim, bind with hot sauce, and season the pork butt with fajita rub. → Smoke at 250°F for 6-8 hours until internal temperature reaches 170°F-173°F. → Transfer to a pan with more hot sauce, seasoning, butter, and chicken stock, then cover tightly with foil. → Braise in the smoker until probe tender (around 203°F-206°F), then let rest. → Pull the meat, toss with rub and separated juices, and serve as tacos.
Introduction
A delicious, savory twist on traditional pulled pork. Using hot sauce as a binder and fajita seasoning instead of sweet rubs, this recipe delivers an amazing Mexican-inspired flavor profile perfect for tacos.
Step 1
Trim the pork butt by removing loose hanging pieces and trimming excess fat.
Step 2
Apply a generous amount of Cholula hot sauce all over the pork butt as a binder.
Step 3
Season heavily on all sides with Dia de la Fiesta seasoning. Let it sit for 10-15 minutes to sweat out.
Step 4
Place the pork butt on a preheated pellet smoker at 250°F (121°C).
Step 5
Smoke for about 6 to 8 hours until the internal temperature reaches around 170°F-173°F and a nice bark has formed.
Ingredients List
Important Notes
This recipe focuses on a savory profile rather than the typical sweet BBQ profile.
Do not worry about the hot sauce making the pork too spicy; it mainly provides a rich savory binder and a beautiful bark.
Using a fat separator allows you to add the delicious braising juices back into the pulled pork without making it greasy.
Letting the pork rest for at least 30 minutes after cooking helps lock in the moisture before pulling.
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