Cilantro Lime Pulled Pork is a spicy, tangy version of classic Southern pulled pork with that distinct flavor of lime and cilantro together – not quite like anything else.
Cilantro Lime Pulled Pork is my own version of classic Southern pulled pork with that distinctive Southwestern taste that you get when you combine cilantro and lime. I actually started with my Spicy Carolina Pulled Pork recipe. I’ve used that recipe for about a half dozen variations. It’s ideal for that – great flavor and very easy to make . One way I tend to vary is is using different combinations of fruit juices.
There are 3 ways to cook this: in a Dutch oven baked in the oven, in a slow cooker, or in an Instant Pot (pressure cooker). I made this one in the Instant Pot, but it comes out about the same no matter which method you use. It’s pretty much infallible.
After serving, hopefully there’s some left over. Plus it produces about a quart of bbq broth. I like to brown the pulled pork in a skillet to get it sort of crusty – I just like the texture when it’s browned. Then I pour on some of the liquid (about 1 part liquid to 4 parts pulled pork) and cook it just till liquid is absorbed. You don’t have to do this – it’s just a matter of preference. I generally freeze the leftovers, putting the pulled pork in freezer bags or plastic tubs and the broth in separate containers. That way, when I thaw it and fry it up in a skillet, adding the broth right before serving helps me control the flavor and crispiness; it seem as fresh as when it was first made.
There are so many possible variations – you might see how limited the store bought kind can be.
- Dry rub:
- 1½ tbsp salt
- 2 tbsp black pepper
- 2 tbsp dark brown sugar
- 2 tbsp paprika
- ½ tbsp cayenne
- ....
- 5-6 lb pork shoulder roast
- 2 cups orange juice
- 1 cup lime juice (either fresh or bottled)
- 2 cups roughly chopped fresh cilantro (ok to include stems)
- 2 tbsp Worcestershire
- ½ tbsp liquid smoke
- ½ tbsp garlic powder
- 2 tbsp coarsly chopped seeded serrano (or jalapeno) chiles - about 2 chiles
- optional: Serve with buns & cole slaw
- Mix the dry rub ingredients in a small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with a plastic bag or wrap and refrigerate for at least 2 hours or overnight.
- Combine the orange juice, lime juice, Worcestershire, liquid smoke, garlic powder and serrano chiles. Pour into a blender and add the cilantro; blend on high about 15-30 seconds until fairly well blended. There may still be specks of chiles and cilantro but no big chunks.
- Whichever cooking method you use, it helps if the pot is just a little bigger around than the roast. A 5 to 6 quart Instant Pot or round slow cooker is perfect. This is just so the roast is absorbing the flavor of the liquid. Alternatively, you can baste the roast with the liquid every half hour or so.
- Dutch oven method: Preheat oven to 325 degrees. Place pork in the Dutch oven, pour the liquid over the top, cover tightly with aluminum foil, and then place the lid on top. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every half hour or so.
- Instant Pot method: Place roast in at least a 5 quart Instant Pot. Pour the liquid mixure on top. Pressure cook per Instant Pot directions for 70 minutes, then allow to naturally depressurize completely.
- Slow Cooker Method: Place in at least a 5 quart slow cooker. Pour the liquid mixture on top and cook on low for 6 to 8 hours until fork tender.
- Remove the roast from the Dutch oven, Instant Pot, or slow cooker and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite sized pieces and place on a serving dish. Pour the liquid into a separate pitcher or bowl so people can add some to their shredded pork.
- Optional: If you like the shredded pork crispy around the edges, brown it in a skillet and pour on a small amount of the liquid; then cook a bit more until liquid is absorbed. This is my favorite way to serve it - bursting with flavor and a more interesting texture.
- Serve & enjoy!
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