Ingredients for Pulled Pork Mexican Style
- 3-4 pound pork butt
- Anaheim Chilies
- Poblano Peppers
- 1 large onion
- Chicken Broth
- Fresh Cilantro
- Chopped Tomatoes
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pulled Pork Mexican Style? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pulled Pork Mexican Style
- Preheat your broiler. Roast 2 large bell peppers (any color) directly under the broiler until the skins are blackened and blistered, about 10-15 minutes, turning occasionally.
- Remove peppers from broiler and place in a bowl. Cover tightly with plastic wrap and let sit for 10-15 minutes to allow the skins to loosen.
- Once cool enough to handle, peel off the skins and remove the stems and seeds. Roughly chop the peppers.
- Trim excess fat from a 3-4 pound pork butt, leaving about 1/4 inch of fat for flavor.
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
- Season the pork butt generously with salt and pepper. Sear the pork butt for 9 minutes per side, until nicely browned.
- Remove the pork from the pot and set aside on a plate.
- Add 1 large chopped onion to the pot and cook for 5 minutes until softened.
- Add 1 cup of chicken broth and the chopped peppers to the pot.
- Return the pork butt to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 4 hours, or until the pork is incredibly tender and easily shreds.
- Remove the pork from the pot and shred it using two forks.
- Stir in 1/2 cup of chopped fresh cilantro.
- Serve immediately on your favorite taco shells or in bollos. Top with your favorite Mexican toppings, such as salsa, sour cream, avocado, and shredded cheese.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
8g
Fat
52g
Carbs
1g
