Ingredients
- Two Anaheim chili peppers bursting with flavor
- Three pounds of succulent boneless pork shoulder
- A hint of sea salt to enhance the taste
- A touch of freshly ground black pepper for a spicy kick
- Two tablespoons of rich and savory bacon fat
- A generous cup of hearty beef broth
- A can of tomato paste, adding depth and richness (6 ounces)
- A halved and thinly sliced onion for a sweet note
- Slices of vibrant red and yellow bell peppers to brighten the dish
- The juice of a zesty lime to bring a fresh twist
- Four cloves of garlic, crushed for a bold aroma
- A tablespoon of aromatic ground cumin for warmth
- Fragrant dried oregano to elevate the flavors
- A pinch of chili powder for a subtle heat
- A touch of ground cayenne pepper for a fiery kick
- A single bay leaf to infuse a hint of earthiness
- Toppings:
- Two ripe avocados, sliced for creaminess
- Three tablespoons of freshly chopped cilantro for a burst of freshness
- Quartered limes for a tangy finish
Step 1
Position the oven rack around 6 inches from the top and preheat the broiler. Get a baking sheet and cover it with aluminum foil for easy cleanup.
Step 2
Slice the Anaheim chile peppers in half lengthwise, removing the stems, seeds, and ribs. Place them cut-side down on the foil-lined sheet.
Step 3
Broil the peppers until they char and bubble, which should take about 5 to 8 minutes. After broiling, place the peppers in a bowl and cover it tightly with plastic wrap. Let them steam and cool for approximately 20 minutes. Then, peel off and discard the skins before chopping the flesh.
Step 4
Season the pork with a generous sprinkle of salt and black pepper.
Step 5
In a large skillet over medium-high heat, warm up the bacon fat. Cook the pork until it browns, about 3 minutes per side.
Step 6
Transfer the browned pork to a slow cooker. Pour in beef broth and mix in the tomato paste. Include the roasted chile peppers, onion, red bell pepper, yellow bell pepper, lime juice, garlic, cumin, oregano, chili powder, cayenne pepper, and a fragrant bay leaf.
Step 7
Let the mixture cook on Low heat for around 8 hours until the pork becomes tender. Once done, use two forks to shred the pork. Serve the flavorful pork with sliced avocados, fresh cilantro, and zesty lime wedges.
Extra Tips & Suggestions
- 1. Keep your spices fresh by storing them in airtight containers away from heat and moisture. This will ensure that they retain their bold flavors for your Mexican pulled pork.
- 2. Utilize Mason jars to store homemade sauces and marinades for the pulled pork. The see-through glass will not only add a rustic touch to your kitchen, but also allow you to easily identify the contents.
Reviews
Joe
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