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!

[@lounami]

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

[@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.

[@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!

[@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.

[@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.

[@1chefbr]

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

[@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!!

[@senraq6332]

This is the way we like it in Southern California.

[@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🇬🇧

[@chrisc8999]

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

[@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!

[@MikeCasey311]

Thank you Meat Church for this delicious recipe.

[@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.

[@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!!

[@chriscohoon3802]

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

[@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!

[@LindaKohama]

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

[@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!

[@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!

[@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 😅

[@KaraTexasGold]

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

[@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.

[@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!

[@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!!!!

[@13daniel1974]

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

[@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

[@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!

[@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.

[@hoofhearted79]

Just made the Mexican Pulled Pork. It really is amazing. One thing I did for the tortillas is dredge them in the top layer of fat and pan fry it making a birria style taco. So that is one thing I would add to the end product.

[@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.

[@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!

[@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 ! 😋

[@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

[@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. 👍

[@kelsiemeier7746]

One of the best pulled pork recipes!

[@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

[@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.

[@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!

[@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!

[@petermyers479]

North Carolina style barbecue sauce is excellent. If you’ve not tried it and get the chance, try it. It’s made of peppers and vinegar. That’s it, peppers and vinegar. Delicious on sweet pulled pork meat. Cholla is an all time favorite too.

[@epdk9sn]

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

[@richgendron9999]

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

[@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.

[@capobeachsmith872]

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

[@michellewilliams1794]

Just made this today. Absolutely amazing

[@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!

[@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!

[@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

[@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.

[@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 🇺🇸

[@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.

[@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

[@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

[@bbqengineer3308]

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

[@thejasoncook]

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

[@dougrobinson7784]

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

[@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

[@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.

[@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!!!!

[@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.

[@TheJdizzle1977]

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

[@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!

[@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. 👍😎

[@jimfeger2391]

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

[@vasquez1941Chevy]

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

[@markzembruski8558]

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

[@cookinwithsasquatch99]

just made this today and it won't be the last time. Thanks for sharing...

[@joshuawhitesides6498]

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

[@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!

[@mikebamburg9960]

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

[@a.rivera6646]

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

[@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.❤

[@realpdm]

I clicked expecting carnitas but got something unique! Thanks for sharing I'm going to give this a try to switch up my normal pulled pork or carnitas.

[@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!!!❤

[@Dragoon2420]

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

[@libernihilus]

Mexican pulled pork is just Carnitas, means "little meats" in spanish if you like carnitas tacos this is the same thing basically - it's OJ, orange rinds, Mexican coke, juice of 1 lime, 1 tbsp mexican oregano, garlic powder/onion powder, some chilis to your preferred heat level, some onion, some fresh garlic for the braising liquid then we just dry brine and sear off big cubes of it before braising / pressure cooking until fork tender. Chill until the gelatin is set in the meat, smash in a hot pan and fry in the fat from braising liquid and spoon over reserve broth from braising liquid. This is a little different but I like it. Also makes a killer pork sandwich with some hot cole slaw / pickled hot relish.

[@johnhusted2209]

Yup, doing this next!! Send it son!! Thanks Mr Church!

[@carlpoposki5985]

Yes! Love to see the fajita seasoning getting featured. Great video!

[@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!!

[@se7inhand]

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

[@matulala2000]

I’m making that this weekend. Looks so good.

[@kpotter78]

Just found my Superbowl supper! Thanks heaps, Matt!!

[@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!!!

[@misterc9048]

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

[@awiii8295]

Made this on Saturday. Turned out great.

[@Frank-zh1nr]

Hands down best pulled pork I’ve ever made!!! This recipe might be my new Meat Church favorite!!

[@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.

[@bleeke69]

Thanks for teaching us. Really learn a lot from you.

[@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!

[@davidmaynard848]

Made this recipe for the first time. It really is the best pulled pork.

[@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!

[@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!

[@danconrad8890]

I made this last night. It was amazing. Only issue is that it took 11 hrs. for an 8.6 lbs. butt and it only got to 192°. Did it on my OK Joe’s Bronco at 275. Had to finish in the oven at 300° but couldn’t get it to 205°. Frustrating as hell but still amazing.

[@billkampas3042]

It would have got there u were going through a 2nd stall

[@0827Woody]

I did 2 butts in my traeger, 1 sweet, 1 savory. I shared with the neighborhood and most liked the savory. This was back in July 2020. I always pull in the juices and the savory profile gives your guests the ability to add sweet to it too.

[@MeatChurchBBQ]

Awesome 🔥

[@pctansill]

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