Mexican Pulled Pork

Discussion in 'Pork' started by tumbleweed1, Feb 21, 2016.

  1. tumbleweed1

    tumbleweed1 Smoking Fanatic

    So it's been winter now for do damn long & I figured it's time to bust out the smoker today. I found me a small (4.5 lb) pork butt in the freezer a few days ago that the wife had bought on sale back in January. She intended me to make mexican pulled pork in the slow cooker. That was the reason for it's small size, The MPP is a recipe I have made many times in the winter months for her, as she really likes it. I told her the other day it was time for the smoker (going to be about 43 degrees today) she was ok with it, as long as I did the mexican recipe. I didn't care WHICH recipe I was doing as long as I get to smoke SOMETHING.

    I trimmed it up, made my rub & got it on before refrigerating it. About an hour ago I got it in the smoker at 260 degrees. I'll probably add some beans in there with it later this afternoon. I'm hoping to not have to wrap, as this one is so little because I want some good bark. I'm hoping it will just power right through the stall like one of small ones did before last summer. But I'm sure she'll just do what she does when she wants. I started it out with a mild, peach wood, but will probably switch over to a mix of apple & cherry after the first 2 hours or so. Wife is out with friends til late this afternoon so it's just me & the butt. 

    Sorry, the pics are in reverse.

    Going in-

    Just out of the refrigerator-


    The rub-

    Last edited: Feb 21, 2016
    GaryHibbert and blitzen like this.
  2. Wow that looks pretty tasty! Excited to see how this Mexican pork turns out hehe. 
  3. Would love to see the recipe.
  4. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Thanks. Me too.

    It works good in the slow cooker, as I brown it with the rub on before cooking. That helps give it a nice bark, whereas had I not browned it it would just be soft. I also have to use LS in indoors. I'm sure it'll be even better with real wood smoke. I'm not planning on wrapping this little girl as I want as much bark as I can get. This here rub is VERY tasty. I'm also planning on using the juice I catch under it for hydrating it up, where when I typically make PP I like a nice Lexington Dip. 
    No problem Rob, it's all about the rub.

    Here ya go (these quantities worked perfect for this 4.5 lb butt. Adjust as needed).

    4 tbs chili powder

    1 tbs kosher salt

    1 tbs brown sugar

    2 tsp ground cumin

    1 tsp cayenne

    1 tsp ground oregano

    1 tsp onion powder

    1 tsp garlic powder

    1/4 tsp cinnamon

    pinch of ground cloves

    Apply the rub the day before & refrigerate.

    If making in a slow cooker then brown the rubbed butt in a frying pan in 2 tbs vegetable oil on all sides before placing in cooker. Don't forget the LS if making indoors.

    Last edited: Feb 21, 2016
  5. Thanks Tumbleweed . I'm always up for something different. I'm gonna give this a try
  6. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Let me know what you think.

  7. tumbleweed1

    tumbleweed1 Smoking Fanatic

    I got my beans together & put them in after checking the butt, which is now at 154 degrees. The bean recipe isn't my usual, but it'll work. I'm missing some pineapple & bell pepper but it will work just fine. I gave them a dash of cayenne & a light sprinkling of taco seasoning, as I used all my rub on the butt. She's got a ways to go.

    154 degrees

    bean concoction

  8. ak1

    ak1 Master of the Pit OTBS Member

    Looking good so far.
  9. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Sorry guys, we finished it up, chowed down, cleaned up & went to bed without reporting back. I'm here to tell you it was very good! She was stubborn, taking about 8 hours total, but in the end was very tasty & tender. The beans were about perfect. It was a great start to my 2016 BBQ season! Thanks for tuning in.

    Ready to wrap-



    smokinal and travisty like this.
  10. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Nice! Many people don't know that cinnamon appears in savory Mexican cooking, same with chocolate. I include tiny amounts of each when I make taco beef. When the cinnamon goes in, the fragrance blooms and for a moment it seems like the batch is ruined but it quickly dies back and fits into the flavor profile.
  11. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey TW.  That looks great.  I love Mexican food, and I'm thinking that Mexican PP would be fantastic.  Thanks for posting the rub recipe (I was going to ask).  Now I have another "have to try" on my list


  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job on the PP!

    Love the Mexican idea!

    Something different for a change!

    Beans look great too!

    Points to you!

  13. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Good looking Pork!
    I will be trying this one.

    Nice idea to change it now and then, I did a Tandoori Pulled Pork last year.

  14. tumbleweed1

    tumbleweed1 Smoking Fanatic

    I definitely like to use cinnamon with Mexican dishes.

    I have used chocolate from time to time, but I never forget the cinnamon.
    Thanks SM. 

    I agree, a different spin on something as simple as PP sometimes changes the whole game.

    You will not be disappointed.

    Lunch today here at work is going to be great!

  15. Mmmm dang them pork and beans look incredible Tumbleweed! May just have to give this a try on the next round.  Nice cook! 
  16. ak1

    ak1 Master of the Pit OTBS Member

    I always use a bit of cinnamon & chocolate any time I make a beef stew. For me, you can't taste it, but it adds something.
  17. b-one

    b-one Smoking Guru OTBS Member

    Nice looking smoke!:drool
  18. smokinpapist

    smokinpapist Smoke Blower

    Seriously dude, this post is so offensive. It offends me for two main reasons. First, you haven't invited me over to help you eat this. Secondly, I never thought of this. Oh and you made me hungry too. :)

    Sent from my iPad using Tapatalk
  19. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Thanks for the kind words fellas!

  20. smokesontuesday

    smokesontuesday Smoking Fanatic

    That looks awesome TW.

    Cinnamon is awesome for Mexican cooking. It's awesome in lots of savory stuff. I even throw a little bit in the pot when I'm making chili.

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