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Chorizo-Spiced Pulled Pork With Mexican Street Corn Slaw February 3, 2016

Filed under: Uncategorized — kariryerson @ 12:00 am

Ok so this recipe is made to be served on buns but I enjoyed it without a bun, over rice, with a bun and however else I could get it. The slaw was hands down the best part for me.


For the Slaw:

  • 2 cups fresh or frozen cooked corn kernels
  • 14 ounces shredded cabbage coleslaw mix
  • 2 medium cloves garlic, minced
  • 1-2 jalapeño peppers, seeded and minced
  • 1 tablespoon chili powder
  • 3/4 cup (3 ounces) Mexican cotija cheese, crumbled
  • 1/2 cup fresh cilantro leaves and tender stems, chopped
  • Fresh juice of two limes
  • 1/4 cup mayonnaise
  • 1 tablespoon honey
  • Kosher salt, to taste

For the Pulled Pork:

  • 2 tablespoons paprika
  • 2 tablespoons ancho chili powder
  • 1 tablespoon kosher salt
  • 2 teaspoons ground cumin
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground cloves
  • 3 1/2 pounds boneless pork shoulder, cut into 3-inch chunks
  • 2 tablespoons canola or vegetable oil
  • 1 medium yellow onion, diced
  • 5 medium cloves garlic, minced
  • 24 ounces Mexcian amber lager
  • 2 tablespoons cornstarch
  • 2 tablespoons apple cider vinegar, plus more to taste
  • 8-10 burger buns or tortillas



For the Slaw: Combine all ingredients and refrigerate until ready to serve.

For the Pulled Pork: Mix paprika, chili powder, salt, cumin, oregano, ground peppers, cinnamon, coriander, and cloves together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour or up to overnight.

Preheat the oven to 300°F. In a Dutch oven, heat oil over medium-high heat until lightly smoking. Add pork in batches and cook, stirring occasionally, until browned all over, about 8 minutes. Transfer pork to a plate. Reduce heat to medium, add the onions and cook, scraping the bottom of the pot to loosen the browned bits, until the onions are softened slightly, about 3 minutes. Add garlic and continue to cook, stirring, for 1 minute.

Return the pork to the pot and pour in the beer. Bring the mixture to a boil. Cover and transfer the pot to the oven. Cook until the pork shreds easily with two forks, about 3 hours.

Strain the pork mixture and reserve the liquid. Shred the pork and set aside. Return the liquid to the pot and bring to a boil, then reduce to a simmer. Combine cornstarch with 3 tablespoons water and whisk into the braising liquid. Continue to simmer until thickened, then mix in the apple cider vinegar, adding more to taste if desired. Stir in the shredded pork.

Serve on buns or in tortillas with the corn slaw.



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