Pulled pork is one of my husband’s favorite dishes. I’m completely fine with that because it is a simple dish to make him happy! I don’t really drink tequila, but I still had quite a bit leftover from when I made my tequila lime truffles for Cinco de Mayo. It was sitting there in our cabinet looking all sad and unused. So my solution was to use some of it up in these incredible tequila lime pulled pork sandwiches! It came together in minutes before cooking low and slow for hours.
These tequila lime pulled pork sandwiches are so simple and absolutely loaded with flavor! Avocado and salsa finish them up perfectly.
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- 1 pinch salt
- 1 pinch freshly cracked black pepper
- 1 whole pork shoulder about 8 pounds
- 1 dash olive oil
- 3 whole limes zested and juiced
- 1/2 cup tequila
- 2 cups chicken stock
- 1/4 cup fresh cilantro finely chopped
- 1 whole onion peeled and thinly sliced
- 10 whole whole grain hamburger buns
- sliced avocado as needed for serving
- salsa as needed for serving
- Stir the chili powder, smoked paprika, cayenne pepper, salt and pepper together in a small bowl. Get out the pork shoulder and rub that mixture all over it. Then heat the olive oil in a large Dutch oven over medium high heat. Brown the pork shoulder for about 2 minutes on each side to bring out the flavors of the spice rub. Pour in the lime juice, lime zest, tequila, chicken stock, cilantro and onion. Let it come to low boil, then cover the pot with its lid. Reduce the heat to a simmer and let it go low and slow for 6 hours.
- When it is done, remove the pork shoulder from the pot onto a large cutting board. Use two forks to shred the meat off of the bone and fat back. Transfer it to a bowl and pour a cup of the cooking liquid on the shredded pork. Mix it together. Then assemble the sandwiches! Toast the buns, then pile on the pork, a couple of slices of avocado and a couple of spoonfuls of salsa. Enjoy!