Mexican Pulled Pork (Meat Church Recipe)
Bone in pork butt (7.5lbs) cholula sauce as a binder and Meat Chrch Fajita seasoning.
Cook at 250 until 170 degrees internal. bind/season again add pats off unsalted butter. Put in steam pan with 1/2 cup of chicken stock (i did 3/4 a cup). Put back in until 205 degrees internal. Unwrap and put back on for 20 mins. Served with Cilantro rice and flour tortillas.
Really juicy, a lot of flavor. Took me longer than then the recipe said to get to temp.
by cmkane39
3 Comments
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Very nice!! I dis the exact same thing a few weeks back, even down to the seasoning and cook. I enjoyed it but felt it was a tad too salty. I may tweak the binder next time and just use mustard instead of hot sauce.
My wife isn’t a fan of sweet flavors in meat, so I tried this to see what she thought. Sure preferred the more traditional cook I did the time prior.
Dang, this looks AMAZING! How long did it actually take you to get to temp? Did you notice any big difference using the Cholula as a binder vs something like mustard or oil? Also, how spicy did it come out with all that seasoning? I’m definitely tempted to try this for my next cookout.