Luigio's Slow-Cooked Mexican Pulled Porkio.

Simple. Tasty.

1 red pepper, diced.
3 types of pork.
Pineapple juice.
Mexican spices to your taste (paprika, cumin seeds, chili, corriander pwdr, thyme)

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Rub the pork in the spices and throw everything into yer slow cooker. Add a bay leave or three.

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Get to boil and then set to slow cook.

That was around 11am.

Slow cook for 8 hours.



Then at around 7pm will pull the pork apart with a fork, and set to boil until it is all reduced to a pulled pork sludge.

This will be spread out on a baking tray and grill to burn (top burned, underneath juicy).


Will serve with chopped Jalapeno, Mexican tomato salsa, a Mexican green salsa verde and sour cream. Either in between some fresh buns as a burger, or in taco shells, or with Tostada corn shells.


Start drinking tequila for 8 hours until done.

No cayenne? No oregano? No garlic? No jalapeno? Thats not very Mexican. Besides Mexican pulled pork is called Carnitas. Also why pineapple juice? I can understand squeezing fresh lime juice but pineapple? WTF?

Keep it coming though.

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Originally Posted by bsnub

No cayenne? No oregano? No garlic? No jalapeno?

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Smoked paprika instead of cayenne.

Prefer thyme to oregano in it.

Prefer the jalapeno to be chopped and added at serving time.


All personal preferences of course. :)

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Also why pineapple juice?

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Coz it ends up as juicy and as tasty as a mo-fokio. :)

Quite a common method.

Google: Slow Cooked Pulled Pork and Pineapple juice.

How many people does that feed?what was the cost of ingredients?

Pork cooked scrumpy might be worth a go,normally use cider.

^^ Alrighty then. To each his own. :)

Looks nice mate , but counting up the cost of those ingredients ( approx 1200bht ) just shows its a falicy to think of living as cheap in tieland

That little lot came to what I spent on our weekly shop last week :):england:

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Originally Posted by nigelandjan

Looks nice mate , but counting up the cost of those ingredients ( approx 1200bht ) just shows its a falicy to think of living as cheap in tieland

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ก. = grams. Not baht.

350-400 grams each, not baht. :)

Pineapple Juice helps break down the proteins in the meat.. Figs work as well but be careful, I melted a whole chicken that way.

Damn, now I need to go find Two Angels Taco's.

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Originally Posted by Nokturnal

Pineapple Juice helps break down the proteins in the meat.. Figs work as well but be careful, I melted a whole chicken that way.

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:smileylaughing:

:tumbs:

It is still not Mexican.

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Originally Posted by bsnub

It is still not Mexican.

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Ersatz Mexican like Guy Fieri does. I would give it try but I don't have a slow cooker.

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Originally Posted by Luigi

Slow cook for 8 hours.

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How's your place smelling now?

Btw, it looks fukking awful:)

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Originally Posted by Dillinger

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Originally Posted by Luigi

Slow cook for 8 hours.

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How's your place smelling now?

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Better than Salma Hayek's vagina.

Dill's jealous,why aren't you cooking round his place today.:)

I am. He's away until tomorrow.

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Originally Posted by Luigi

I am. He's away until tomorrow.

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Better for your mai noi than soi 8 plus you can leave stains in the bed and not have to worry about a surcharge.

Nice go of it, Mao.
Hope it's slow-cooked tasty.

Probably could've save a little and purchased your pork at the local market, en lieu of the plastic encased variety at one's predictable supermarket chain.

Always taken aback by the odd manner in which you people shop.

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Originally Posted by Luigi

I am. He's away until tomorrow.

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I'm on my way back now. Leave some on the side. The dog will be starving by now

After 8 hours.

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Pull apart the pork and reduce to a sludge.

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Smear on a baking tray and grill to burn.

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Chuck some in a bowl with some Jalapeno Salsa.

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Add Salsa Verde, ignore that it looks like something that comes out of dillinger at 1am.

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Sour cream, chopped Jalapenos, toasted tostada, icy cold beer and yer good to go.

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Easy, tasty dinner for a day at home.

Damn, I need to make Carnita's. Those look good. And, I'm a shameless sour cream whore... I don't care if Mexican's use it or not.

Well done sir! I do the same thing in a Dutch oven on the stove vice a slow cooker.

May I humbly suggest making a thin hot sauce/bbq sauce to toss the meat in just before you put it under the broiler.

Too much talk of tossing and pulling on this thread,

Think I'll get a kebab

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Originally Posted by CSFFan

I do the same thing in a Dutch oven

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:bigeyes:

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Originally Posted by thaimeme

Probably could've save a little and purchased your pork at the local market, en lieu of the plastic encased variety at one's predictable supermarket chain.

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I'd go for that anyday before eating that fly encrusted / half cooked in the heat all day awailable from your local jumble sale

:doglol: