Your Cart
Free Shipping on orders over $60!
This succulent pulled pork recipe will feed a grateful and happy crowd. Let the oven or the grill do all the cooking, and then let your guests do all the assembling and eating.
12-14 Servings
Print
12-14 (8-inch) flour tortillas
7 cups shredded sharp cheddar cheese
For the Rub:
2 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon chili powder
5 1/2 to 6 pound bone-in pork shoulder roast (Boston Butt), lightly trimmed
3 large mesquite wood chunks, soaked in water for at least 30 minutes, or, for gas grills, 3 handfuls wood chips
For the Sauce:
2 tablespoons unsalted butter
1 medium onion, finely chopped
1 1/2 cups room temperature cola
1 1/3 cups ketchup
1/3 cup cider vinegar
3 tablespoons brown sugar
1 tablespoon chili powder
2 teaspoons smoked paprika
1 1/2 teaspoons garlic powder
1/2 teaspoon ground chipotle pepper
Avocado Cream:
1 ripe Hass avocado
1/2 cup sour cream
1/2 teaspoon kosher salt
1 teaspoon fresh lime juice
Leave a comment