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Yucatan Pulled Pork



This recipe showcases The Spice Peddler's Slow Mex rub. Serves 2-4.

This recipe is inspired by Cochinita Pibil, a slow roasted pork dish from the Yucatan Peninsula of Mexico. Tradtionally a whole suckling pig is used, but the recipe can be adapted by using pork shoulder or pork loin.


1kg pork shoulder or pork loin (trimmed of any excess fat)

1 cup orange juice

2 tablespoons Spice Peddler's Slow Mex rub

60ml apple cider or white vinegar


Preheat oven to 200 C

Place the pork in a roasting dish and make small cuts across the top of the joint.

Mix the Spice Peddler's Slow Mex rub with the orange juice and vinegar and rub the mix over the pork.

Cover the dish with foil and roast for two hours. Remove the foil after two hours and roast the uncovered pork for a further one hour.

The pork should be tender and falling apart after the three hours

Break the meat into pieces and serve on a bun or warm tortilla with pickled onions, avocado or salsa.


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