Mexican Pulled Pork

[@joshhunt6069]

Been doing this since you showed us in September! Absolute favorite recipe to date! 🔥🌮🌮🔥

[@Jp-uu5hl]

What temp?

[@joshhunt6069]

@@Jp-uu5hl I do it at 275.

[@miranefolldudik6849]

I am against animal husbandry! Eat vegan! kzbin.info/www/bejne/f3nTp5qegtWEfpY

[@IPAPerry]

@@miranefolldudik6849 You're in the WRONG place hippie!

[@otrsmalls252]

@@miranefolldudik6849 no you're not because you don't care about the animals that gotta die to plow the fields to grow the grass you eat. so stop being a hypocrite please and thank you

[@joshuaberry9633]

Stop wondering if you should make this and just make it. I have the pickiest eaters in existence at my house, followed the recipe to the letter and they all raved about it. Best pulled pork I've ever made. Thanks Matt!!

[@brianofferman-celentano4426]

This was amazing. Such a huge hit with my family and friends last night. Who said you can’t churn out great BBQ in a backyard in Brooklyn, NY?! Thanks again for the great videos and products!

[@chrmills1]

Absolutely next level. I ran this for our group of friends and kids at our pool party today and this was incredible. So grateful for the content and tips. Cheers Pittman!

[@jimlarson1809]

Done this today for a group of BBQing friends and it was a big hit. Thanks for all the good tips and recipes that you have given us.

[@lounami]

Just wanted to let you know that I love your channel and I made this on Saturday...BIG HIT!! Appreciate you brother!

[@1chefbr]

I don’t WHY you don’t have 1,000,000 viewer’s! Incredible creditable. Thank you sooooooo much!💞

[@fieldsfamilycookingandoutdoors]

This Mexican pork butt was incredible and a huge hit with my family today! I smoked it on 250 and it took about 11 hours. It was perfect, thanks for sharing your recipes.

[@SargeDR]

WOW, love it. I live in Del Rio, Texas and have been doing a similar style for over 30 years. Great page and great information.

[@doublejj39]

Just tried your recipe. Definitely a winner! The dripping takes it to the next level (no sauce needed at all). This is now my go to method. Thanks!!

[@jamiecarter5083]

Did your brisket....was fantastic. Pitt boss pellet grill, mesquite pellets, set at 200°, cooked 12 hours, and turned out perfect. And I used a Weber brown sugar dry rub. Thanks for your videos.

[@chriscohoon3802]

Tried this 7 months ago and loved it! Just watched this video again because am making it again tomorrow. As always great recipe!

[@mglanglois]

The VooDoo seasoning is amazing on this as well if you do not have the Fajita. I made this for myself and my 2 boys and we ate almost the whole thing in one sitting... ridiculously good in tacos, burritos or just by itself.... great recipe!

[@chrisc8999]

Finally gave this a try, it’s now our all time favorite pulled pork. Unreal.

[@LindaKohama]

Omg!!! I can't wait to try this recipe of savory Mexican pulled pork! Thank you so very much!😊

[@gregcox9205]

This is a MUST TRY for me! Learned something on the wrap stage with more seasoning and braising. Truly professional video with three stages already prepared. Great job!!

[@fairfaxfirefighter]

I made this tonight and nobody was mad at it. It received HIGH marks from all who tasted it. Now it has been requested to be placed in rotation for dinners going forward. I highly recommend it.

[@mikeradle6555]

Made this just this past weekend along with another butt made with your traditional pulled pork recipe. I love the traditional bbq pulled pork always but I gotta say, this Mexican pulled pork was the bomb diggity! Amazing flavors and very different from the traditional. Made some very very good tacos! Highly recommend!

[@uuzd4s]

Ur entro makes my mouth water Every Time. Just as when your shopping for groceries, ya shouldn't watch BBQ Videos when ur Hungry ! 😋

[@jacobmarshall1221]

I've made at least a dozen meat church recipes and this one is THE BEST and it turns out perfect every time! Thanks Matt!

[@ceeq3551]

Made this for a couple buddies and family. First time I’ve made something epic and everyone commented about how great it was. Thank you sir for the help!

[@59GDaddy]

I made this following your recipe for some friends and man did they enjoy it! I will be doing this again. Gave a trio of your rubs to my friend including the Dia de la Fajita, Holy Gospel and Holy Cow as a birthday gift. He was very pleased!

[@iantaylor1341]

This is an awesome video ! Great technique and option for a more savory pulled pork ! Matt, that fat separator is meant to be filled with a stopper in the spout to prevent fat going up the spout. It helps

[@paulbegansky5650]

I would love to try yours. I have a similar recipe but here is the difference. Mine made in the crockpot. At the end, shred the pork and take sauce and separate fat. With the sauce you reduce on stove which concentrates flavor more into a mole. The mix the sauce back into the pork. You can do this with beef or pork. It rocks.

[@brodyschiess]

Matt, I made this recipe to spec today. Luckily I had purchased your 8-pack of spices so I had a container of your Fajita seasoning on hand. Got the Yoder up to 250 and put the 2-pack of Costco boneless (ugh!) pork butt pieces all seasoned up and rested. Since they were boneless and somewhat mangled, I tied them up with butcher twine. Took the pork to 165, pulled them, added more Cholula, fajita seasoning like you did, and a stick of butter split between the 2 pieces (13 pounds). Then added the chicken stock and sealed the foil tray with foil. Rather than going back on the smoker, I put them in a 275 degree oven since they wouldn't be getting any more smoke. I don't think I added enough chicken stock because I probably only had 1-2 cups of drippings, and after I pulled the pork apart I added some of the juices and tasted for seasoning and then added more Cholula and fajita seasoning to get it just right. This is really a killer recipe and my wife and son gave it 2 thumbs up. So I have been making my mom's AZ version of Mexican pulled pork for 20+ years, but her version calls for a thin sliced onion in the pan and a couple of 14 ounce cans of green enchilada sauce and it's killer! So I think next time I might go hybrid and once the Cholula/Fajita seasoned pork comes off the smoker I will add the enchilada sauces that I will have pre warmed up poured over the top and add in 2 cups of stock for the braising part. Then after that, do what you did. Really great recipe and method and I appreciate your info and video. To gild the lily I made some pork tallow flour tortillas! Good stuff!

[@KaraTexasGold]

I just made this Saturday for a party that night. It was AMAZING! Everyone loved it! Thank you!

[@torresserg]

I made this variation of pulled pork. It turned out really good however, it was a little on the spicy side. I'm just thankful my kids ate it without too much pushback. That's how good this recipe is, even though it was spicy the kids ate it! I bought 'the ocho' spice pack you offer on your website. I want to make this again with your fajita spice to see if the flavor profile changes much. I plan to forgo the second rubbing of Cholula for the next cook. Thanks for the recipe.

[@johnmcleanjr.1468]

Love this video. We are cooking this up to day. Mexican pulled pork is going to be included in our Easter meal. Thank you, great recipe you are famous here in Wyoming!!!❤

[@allenadkins2240]

I can't say enough good things about this one...came out incredible on the first try. Thanks for the tips along the way...made a huge difference. Family said it tasted like something you'd order at a restaurant. I managed to find all the ingredients up here in Seattle...hard to believe a business in Waxahachie has their rub on the shelves at the local meat market here...well done!

[@donsmith0271]

Just made this for dinner tonight. My wife said she likes this better than any pork I've made before. Thank you very much Matt.

[@HeritageFarmsTexas]

OMG! Just made this today. Finished it off, eating Tacos on the outdoor kitchen while the Storms rolled through North Texas! Outstanding Matt. Thanks.

[@BlackandWhitecustoms]

One year later I am smoking a pork butt in Southern California storm 😅

[@erikt6998]

Awesome recipe. I use Parchment paper on to of pork first before foil and I find it helps keep the bark. Thank you for your awesome channel. I'm from Los Angeles and this style of pulled pork is going to be part of our superbowl party.

[@MeatChurchBBQ]

Love to hear that!

[@mikes1330]

so do you wrap with parchment (or butcher paper) and still add the chicken stock to the foil pan, then wrap with foil? Trying to understand the braising step when wrapping with parchment/butcher paper as well...

[@erikt6998]

@@mikes1330 Hey, I experiment alot as most in BAHBQ do. I put pork butt in deep aluminum pan and put either Parchment/butcher paper whatever I have just to cover top and sides without wrapping and with whatever liquid you like and then top with aluminum foil. I find it to keep the bark set without steaming it so much and it keeps bark set all around and finishes the cook from the bottom and still renders the fat. Hope this makes sense 🇺🇸

[@mike28caveman28]

This is amazing, I used Valentina hot sauce and Fiestas Southwest fajita season and some garlic powder. By far the best pulled pork I have had in my life

[@jasonmadairy2280]

The best pulled pork I’ve made in a very long time. Used franks red. Montreal steak. Thank you for opening me up to something else besides sweet. 👍😎

[@chriscohoon3802]

Trying this on Superbowl Sunday! Looks awesome. I love your fajita seasoning and use it on just about everything! Goes great on poultry, I use it on spatchcock turkey and beer can chicken. Great vid as always, Salute!

[@MeatChurchBBQ]

Keep us posted!

[@dustynpierson5924]

Brother made it for our family reunion. OMG!!! delicious. We made fresh Mexican street corn and made street tacos. I ate so much I couldn't move.

[@babydaddy8502]

My brother and I made this, and it is by far the best pulled pork we've ever had, absolutely amazing!!!!! We also smoked some cream cheese from an appetizer!!!!

[@jimhayes2676]

Made this pulled pork for supper tonight! It was super amazing!!! The two couples we had over for supper really enjoyed the meal!!! I couldn't find the fajita seasoning, so I used the VooDoo dust, still amazing!!!! The other change was salsa, I came up with some great Hatch green chile tomatillo salsa that I felt made this pork just sit up and sing!!! Thank you, Matt, for the great recipe and for walking us through step by step.

[@MeatChurchBBQ]

Yesssssss!

[@bearvonsteuben9675]

Well, well…I have a full bottle of Cholula, a fresh container of your fajita seasoning. Guess I’ll be snagging a p-butt for the weekend! This looks like a GREAT change of pace, and I’m looking forward to checking it out. I’m glad this popped up, because I’ve not yet made it through your archives. Thanks, Matt. 👍

[@Badger762]

I made this last weekend and it was the best "pulled pork" I've ever had. I now have no reason to order tacos from the local restaurants, because these are far superior!

[@se7inhand]

You are making me a LEGEND to my family. I've had many tell me this is the best thing I've cooked for them. Keep it up and they'll all put me in their wills, even though I'll die before them most likely.

[@MeatChurchBBQ]

I love to hear it Michael!!!!

[@SpYucaipaSoCal]

I made a 4 lb er today. The biggest but the grocery store had. Started at 1 pm meat in. Pulled it out at 5:15. About 190 meat temp. I cooked at 275 for 2 hrs then into a casserole dish with the chicken broth and a lid at 325. I was trying to get it done faster. It wasn’t as tender as yours but was so very good. Wow new regular meal good. I make carnitas in the crockpot once in a while. These are just as good without the extra oil. Great recipe thanks

[@brandontoates]

"I ain't here to help you lose weight, I'm here to help you enjoy life." Lmao your commentary slays me! I purchased a Traeger about 2 weeks ago. Thought I'd bring it home and be banging out delicious Texas style BBQ immediately. Turns out there's a learning curve, and y'all are called Pitmasters for a reason! But, with the help of your videos, I think I'll be putting out some pretty good stuff here soon. Thanks for these, you're awesome!

[@FORD4LIFE73]

Matt thank you for making this video. I did 4 pork butts for my couples wedding shower. It was a huge hit people said it was the best pulled pork ever. I did used my lonestar grillz and did low and slow at 225 until it was time to wrap. Then I did 275 the rest of the way. I live close to baton rouge louisiana and I bought all everything from Amazon. Again thank you so much for making this video and I always watch your videos and share them. Next one to try is the beef cheeks one. Thank you and God bless.

[@vasquez1941Chevy]

Looks amazing.. 👍🏼 thanks for sharing.. will try this for Super bowl..

[@epdk9sn]

Made two today for a family trip next week. Best thing I’ve smoked yet, by far. Thanks for the recipe and products!

[@rudysison9010]

Nice video! I will try that recipe soon, that looks yummy 😋🤤😋🤤

[@benjaminrussell7440]

I’ve made this a few times now and it’s a hit! Currently have 2 on the Traeger now for mothers-day tonight. And I’m doing 2 more next weekend for my neighborhood smoke off. Only tweak is I use Mexican coke instead of chicken broth. Thanks Matt! You’re making me popular. Lol

[@MikeCasey311]

Thank you Meat Church for this delicious recipe.

[@wfodavid]

Did this with Crystal Louisiana hot sauce (all I had) and then did garlic salt and a heavy coat of HOLY VOODOO! The bark was INCREDIBLE! My wife told me we might have more cildren. (It was that good! Thanks Matt!

[@jimfeger2391]

Made this eleven days ago and it was a huge hit. Gonna do two for another Christmas get together on Saturday 🔥🌶️🌮

[@shannono8397]

Im used to making Hawaii style pulled prok, THIS looks like such an amazing change of pace! OHHHH the lime and cilantro! Thank you for such a great way to make it

[@timsivers7768]

I loved it so I ran with the idea but used guacamole hot sauce as the binder. An absolute game changer! I like it on bone in chicken as well!

[@jimlarson3909]

Done my first one and turned out great. Ate it the day I cooked it. My question is if I cook in one day and eat it the next, when I reheat it to 165 degrees, will it pull well? Haven't done this yet. Thanks.

[@bbqengineer3308]

Changed my life bro! I'm a believer now! This actually changed my whole process with pulled pork.

[@kentfowler2599]

Made if for the first time for the family and it was a huge hit! Daughter already wants it for her birthday meal this summer.

[@adamalday01]

It wasn’t to salty? Seen a few comments about the power of the salt.

[@jimbeama]

This is sooOOOOooo good. I've made it twice. First for Cinco De Mayo 2023 then yesterday for the Lions v 49er NFC championship game. People were mumbling between bites how it was "spot on" "sooo good" "yum yum yum" etc. The bark was so great I hated putting the shoulder into the pan to braise. But the key is that step of braising to get the au jus that is added back to the pulled pork.

[@TheJdizzle1977]

Man. I made this tonight. Excellent! Thanks for sharing, Matt.💣

[@leedoyle76dl]

I made this Friday with some cilantro lime coleslaw fresh guacamole and pico. It was by far the best tacos I've ever had I will be doing the brisket next

[@joshharper1906]

I heard this recipe mentioned while listening to Bourbon Pursuit. I didn't look it up at the time but I just got a bottle of Cholula and rubbed it with a fajita recipe I use. Turned out great. Now I will have to try it with all the info from the video.

[@capobeachsmith872]

This recipe is definitely a keeper, super delicious and sure to be a hit - love it.

[@kellyklotz1744]

I made this today didn't have fajita seasoning but used holy cow heavy dose and chulula garlic! It turned out awesome very peppery! Amazing so far.

[@CanesFinsNut]

15:44 Made this on my Recteq Bullseye BT380 for my crew on Cinco De Mayo yesterday. CAME OUT PERFECT AND YOUR RECIPE MADE ME LOOK LIKE I KMOW WHAT I'M DOING!!! LOL... Thank you for what you do and appreciate the effort you guys put into your videos.

[@MeatChurchBBQ]

Fantastic Charlie!!!!

[@davidduckett8063]

Just made this today been wanting to for about eight months. Totally flip the script on. Everybody blew away all expectations Mr. Pittman this shit is off the chain.❤

[@GonzoRocha]

Hi, tried this recipe this past weekend and it was a hit. Thanks for sharing all the great recipes. Oh and I also did the smoked salsa and of course it was amazing!

[@a.rivera6646]

I have my son’s b-day party this weekend. Going to give this a try for the party. Can’t wait!!!

[@ChrisLeuty]

while watching this video, my wife was shopping in Southlake and just happened to pick up your fajita seasoning, so I guess we are having some Mexican Pulled Pork this weekend. Looking forward to it!

[@ChrisLeuty]

Yeah, that was amazing. A great new take on pulled pork. Thanks!

[@aztexan512]

I'm glad to see savory pulled pork. My family have been doing this type of pork for many years. I've been married 27 years and I've been leaning towards sweet and my wife and kids think I'm losing my mind. I use my own personal blend of fajita seasoning but have never thought of using hot sauce as a binder before. And try corn vs flour tortillas - they taste a lot better with pork and the cilantro and onions.

[@mikebowerstv]

Totally trying this one! Bbq tacos are my life! Also great tip on the fat separator I never cook pulled pork without using one. Super helpful when reheating as well.

[@MeatChurchBBQ]

Yes!!

[@jamesalaquinez3474]

@@MeatChurchBBQ can you use any kind of fajita seasoning if not what would you recommend, nice cook..from San Antonio Tx

[@thejasoncook]

I made this yesterday and it was incredible! Thank you.

[@1990westfalia]

Matt, I just watched this video and forwarded it to the Brisket and Bourbon clan. OMHolyGospel! I just fell off the couch. This is making our next event, Rock on Garth. Skillet

[@MeatChurchBBQ]

Love it Skillet!

[@BrodySears]

Lmfao @ this!

[@mikebamburg9960]

Trying this out right now! It looks and smells so good! Can't wait to dig in! 😋

[@dougrobinson7784]

Knocked it out of the park, will have to make this as our World Champion Braves open the season soon. Doug

[@sausauia9799]

Made it this past weekend. Now they want me to make this again. Thanks a lot😮😂 appreciate it you.

[@joshuawhitesides6498]

Finally made this today. Came out amazing. Thanks for sharing the recipe

[@misterc9048]

Made this over the weekend and it came out excellent. Definitely need to try the brisket variation in the coming days

[@marklawson3517]

I tried this from the teaser video as well. I ended up injecting Cholula and butter. And when pulled, we took half of it and made Colorado Green Chili. And then took some of that Chili and mixed in some Velveeta for the best Green Chili dip. Amazing recipe, thanks for sharing!

[@MeatChurchBBQ]

Sounds tasty!!!

[@GrapevineYouthMinistry]

My dad watches you you are amazing my dad has got all the meat thanks for inspiring my dad he loves cooking on his smoker

[@voiceofreason23]

This recipe looks like a lot of fun. That fajita rub is fantastic. It’s my goto for my sweet and heat chicken.

[@MeatChurchBBQ]

Awesome!!

[@chuckcannon7114]

Love to see videos like this, going outside of the box! I love spicy so I’ve been experimenting with nontraditional bbq flavors.

[@MeatChurchBBQ]

Thanks Chuck!

[@Dragoon2420]

Amazing just amazing the tastes is so good thank you Matt 😊

[@peacefulpuzzles435]

Thanks Matt, the image of you mud wrestling is going to keep me up at nights 🤣 Seriously, this looks amazing and can’t wait to try; your recipes have not steered me wrong yet. Please keep the videos coming and your comedic comments are legendary…”Who’s playing jazz at a football game? Feel like I’m in an elevator!” 😂

[@se7inhand]

Trying this one next weekend. Every one of your recipes that I've tried have been a huge hit.

[@jlc199324]

I have been thinking of a way to do this for years now since my family isn’t so used to eating sweet meats from bbq so this will be be perfect for all my Mexican family who prefer savory flavors!

[@13daniel1974]

With a spritz of lime....WOW. My mouth is watering.

[@richardhurst1969]

Hi from the UK. I've got myself a butt this morning and already have the hot sauce and your seasoning so will be doing this tomorrow, can't wait to try it!

[@petermyers479]

I love NC style sauce. It’s vinegar and peppers. Damn good. It’s optional but I like Apple Cider Vinegar. I also spray it on the butts while cooking to maintain moisture, adds to the bark too.

[@frankwillet1609]

Matt, I’m looking forward to getting started. You’ve inspired me to entertain my friends and family with a “traditional” Mexican feast. Thanks🇬🇧

[@nicandre7943]

Matt, will you please for the love of bbq do a outdoor kitchen tour??? I would absolutely love to see your whole set up!! Love all your content, I’ve learned so much from you and I appreciate you!!! Keep ‘em smoking!!!

[@markzembruski8558]

The absolute bomb! Best pulled pork recipe I have done to date...

[@Dadzilla2]

Very tasty looking. Planning to do one tomorrow, just looking for ideas. Thanks

[@pctansill]

Made this today and it was the bomb! Took longer than expected after I wrapped so make sure to allocate enough time.

[@richgendron9999]

I made this for the guys at work and they eat it for three days and loved it

[@JoeHell67]

I can imagine this on tacos, must be heaven! Halleluja! Joe from Germany

[@michellewilliams1794]

Just made this today. Absolutely amazing

[@joehitterman8620]

After watching some of the Pitmaker videos a few years ago and seeing the spices those guys use I have been regularly incorporating more chili powder, cumin, etc. into my rubs and especially pork. Definitely a change up.

[@MeatChurchBBQ]

Love the Pitmaker guys!

[@davidvandruff9368]

I consider my family and I Taco connoisseurs. We do carnitas regularly. I decided to give this a try and I'll be darned if this isn't every bit as good and maybe more flavorful. We'll absolutely be doing this again. I'm also thinking we may try it out on some of our good Mexican friends. And let me tell you these folks know good traditional tacos. Thanks Mat for the recipe!

[@MeatChurchBBQ]

Awesome feedback!! Be sure to check out last week’s carnitas video.

[@robingadd1216]

WOW ! Great video - food looks delicious. Thank you :).

[@thejasoncook]

First off I appreciate all you do and you inspire me. This video doesn’t talk about what temp you are smoking at. Can you put all the details in the description of Time & Temp and what Temp you cook at?

[@worshipldrcaleb]

He said 250°. 9:54

[@paulsauriol8031]

Looks delicious, I will be trying this next time I do a pork shoulder. As always, awesome video Matt.