Grammy's Kitchen · Pulled Pork · Chorizo-Spiced Pulled Pork With Mexican Stre
One of 176 pulled pork recipes we measured
from www.seriouseats.com
6 cooks on www.seriouseats.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 176.
| this recipe | typical | |
|---|---|---|
| fat | 5% | 0% |
| aromatics | 10% | 0% |
| acid | 2% | 0% |
| sweetener | 1% | 6% |
| salt | 1% | 0% |
| thickener | 1% | 0% |
| vegetables and beans | 42% | 0% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 308 g | 2 cups fresh cooked corn kernels |
| 397 g | 14 ounces finely shredded green cabbage |
| 6 g | 2 medium cloves garlic, minced |
| 22 g | 1 to 2 jalapeño peppers, seeded and minced |
| 8 g | 1 tablespoon ancho chili powder |
| 85 g | 3 ounces cotija cheese, crumbled |
| 50 g | 1/2 cup fresh cilantro leaves and tender stems, chopped |
| 2 tablespoon fresh juice from 2 limes | |
| 55 g | 1/4 cup mayonnaise |
| 21 g | 1 tablespoon honey |
| Kosher salt, to taste | |
| 14 g | 2 tablespoons paprika |
| 16 g | 2 tablespoons ancho chili powder |
| 11 g | 1 tablespoon kosher salt |
| 4 g | 2 teaspoons ground cumin |
| 1 g | 1 teaspoon dried Mexican oregano |
| 1 g | 1/2 teaspoon freshly ground black pepper |
| 1 g | 1/2 teaspoon ground cayenne pepper |
| 1 g | 1/4 teaspoon ground cinnamon |
| 0 g | 1/4 teaspoon ground coriander |
| 1/8 teaspoon ground cloves | |
| 1588 g | 3 1/2 pounds boneless pork shoulder, cut into 3-inch chunks |
| 27 g | 2 tablespoons canola or vegetable oil |
| 150 g | 1 medium yellow onion, diced |
| 15 g | 5 medium cloves garlic, minced |
| 680 g | 24 ounces Mexcian amber lager |
| 16 g | 2 tablespoons cornstarch |
| 30 g | 2 tablespoons apple cider vinegar, plus more to taste |
| 225 g | 8 to 10 burger buns or tortillas |
Method: 6 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Love this recipe and have made a couple times. A couple notes - I find that there's too much liquid to just put the pork back in, even after boiling it down. Going forward, I'm going to do it more how I do carnitas where I shred the pork on a sheet pan and pou” — a cook, 5★
“This is a bit of a time commitment but worth it. The pork is really tasty and the slaw makes a perfect topping. I think a dark beer is needed for the pork to get the right note, an amber was too light. We tried this on toasted buns and also added some refried ” — a cook, 4★