New Mexico Pulled Pork

Name: New Mexico Pulled Pork
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 20 serving(s)
Ingredients: 5 -6 lbs boston butt pork shoulder; 1 teaspoon kosher salt; 1 teaspoon black peppercorns; 1 tablespoon cumin seed; 2 tablespoons oregano, buds; 1/4 cup chili powder; 1 1/2 tablespoons onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon dried smoked dried chipotle powder; 1/2 teaspoon cayenne

Submitted by Pierre Dance

"This is a blend of several recipes that sort of took on a life of it's own. It's easy and delicious. It's great for all afternoon casual get-togethers as guests can wander in to make their own sandwiches as they choose. It does require overnight to marinate and 8-9 hours cooking."

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Ready In:: 8hrs 30mins
Ingredients:: 10
Serves:: 20

ingredients

5 -6 lbs boston butt pork shoulder
1 teaspoon kosher salt
1 teaspoon black peppercorns
1 tablespoon cumin seed
2 tablespoons oregano, buds
¹⁄₄ cup chili powder
1 ¹⁄₂ tablespoons onion powder
¹⁄₂ teaspoon garlic powder
¹⁄₂ teaspoon dried smoked dried chipotle powder
¹⁄₂ teaspoon cayenne

directions

Cut the roast into 1 inch thick steaks, trim fat.
Place Salt, Pepper corns, Cummin Seeds, and Oregano in a spice mill and grind.
Mix all of the spices in a large bowl.
Rub each steak well with the rub.
Place the steaks in a large plastic bag with any rub that is left over.
Refridgerate overnight.
Rub in the left over rub.
Place steaks in crock pot set on high for 1 hour.
Reduce heat to low, cook for another 7-8 hours.
Remove meat to a cooling rack,'til cool to handle.
Shred meat with forks.
Return to pot to warm.
Dip out with a slotted spoon, let it drain a bit.
Serve on Hoagie or Keiser rolls with your favorite condiments.
I bag and freeze individual size servings.
Nuke 2-3 minutes to thaw and warm and you have a delicious sandwich.
***NOTE*** There is no need to add any liquid.
The roast's own juices will be enough.

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Reviews

It's not fair for this to be a full-on review of this recipe, since I altered the flavor pallete somewhat heavily to be more 'jerk-like' than new mexican (for a theme dinner) but the core method and the spice proportions were retained -- with great results. For having almost a 6 lb shoulder and 8 guests, there were suprisingly few leftovers. Shredding the meat back into the pot was a great suggestion, it kept warm and was re-united with all those incredible juices. Next time I'll be making *this exact* recipe when I have a non-theme meal to plan for.

Josh Barratt

RECIPE SUBMITTED BY

Pierre Dance

Kennewick, WA

I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace. Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy) My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal. I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.

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