Mexico meets barbecue.
The idea struck me while contemplating a marked-down pork shoulder at the market.
I also throw some fresh garlic and onion into the pot with the pork along with some beer for braising. I recommend using a darker Mexican beer, since the pork pairs much better with the caramel maltiness and subtle sweetness of that variety than it does with pale lagers such as Corona. After 2 1/2 to 3 hours in the oven, the pork is cooked through and falls apart at the touch of a fork. I strain the solids from the liquids, shred the pork, and then I pour the liquids back to the pot to reduce them. A bit of cornstarch helps thicken them up even more, and apple cider vinegar lends a tanginess that we're accustomed to tasting both in barbecue sauces and chorizo.
No pulled pork recipe is complete without slaw, so I decided to update the typical cabbage-mayonnaise mixture by incorporating corn, mayo,cheese, jalapeños, lime juice, cilantro, garlic, and chili powder—the ingredients you see in the Mexican street corn called elote. Whether you decide to serve your pork and elote slaw between buns, wrapped in tortillas, or just eat 'em by themselves, this stuff is so good you may forget all about that barbecue craving altogether.
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