Papaya-Jalapeño Pulled Pork
For this spicy pulled pork, rub a pork shoulder with salt, sugar, and black pepper and chill it overnight. Make a papaya-chili braising sauce, pour over pork shoulder in a cast iron skillet, and braise for 6 hours. Pull the meat apart with forks and use it to fill tacos, enchiladas, or soft rolls for pulled pork sandwiches.
Serves: 8Hands-on: 20 minutesTotal: 14 hours 50 minutesDifficulty: Easy
- 4 lbs. boneless pork shoulder, trimmed
- 2 1⁄2 tsp. kosher salt
- 1 Tbsp. plus 1 tsp. sugar
- 1 tsp. ground black pepper
- 1 small papaya, peeled, seeded, and cubed
- 3 small jalapeño peppers, seeded and chopped
- 1 medium onion, peeled and chopped
- 1⁄4 cup pineapple juice
- 2 cloves garlic, peeled and chopped
- 2 Tbsp. grated ginger
- 2 Tbsp. lime juice
- 1 Tbsp. hot sauce
- 1 tsp. salt
- Pat pork shoulder dry with paper towels. Rub with salt, sugar, and black pepper. Cover with plastic wrap and refrigerate overnight.
- Combine papaya, jalapeños, onion, pineapple juice, garlic, ginger, and hot sauce in a blender and process until evenly chopped.
- Set oven to 250˚F. Place pork in a large cast-iron skillet or Dutch oven and cover with the papaya mixture. Place in oven and braise for 6 hours, basting every once in a while.
- Remove from oven and rest for 30 minutes. Using two forks, pull meat apart into shreds.