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photo Chorizo Pulled Pork with Corn Slaw Recipe | Say Mmm

Chorizo Pulled Pork with Corn Slaw

With warm weather comes an increase in barbecue consumption, though if I'm being honest, I'm even more of a fan of Mexican chorizo than I am of pulled pork. But why choose between the two? Instead, bring them together by braising pork shoulder with chorizo spices, then shredding it like pulled pork. The crowning glory: a coleslaw made with corn, mayo, and cotija cheese, just like elote, the Mexican street corn.
8 Servings - 1 hr -
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Servings:8  | Calories:739 | Total Fat:49g  | Chol:143mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 49g
75 %
Sat Fat 14g
70 %
Total Carb 29g
10 %
Fiber 4g
16 %
Sugars 8g
Cholesterol 143mg
48 %
Sodium 1523mg
63 %
Protein 40g
80 %
63% Boneless pork shoulder
18% Others combined
9% Burger buns
8% Mayonnaise
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


2 cups fresh or frozen cooked corn kernels
14 ounces shredded cabbage coleslaw mix
2 medium cloves garlic, minced
1-2 jalapeño peppers, seeded and minced
1 tablespoon chili powder
3/4 cup (3 ounces) Mexican cotija cheese, crumbled
1/2 cup fresh cilantro leaves and tender stems, chopped
Fresh juice of two limes
1/4 cup mayonnaise
1 tablespoon honey
Kosher salt, to taste
2 tablespoons paprika
2 tablespoons ancho chili powder
1 tablespoon kosher salt
2 teaspoons ground cumin
1 teaspoon dried Mexican oregano
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/8 teaspoon ground cloves
3 1/2 pounds boneless pork shoulder, cut into 3 inch chunks
2 tablespoons canola or vegetable oil
1 medium yellow onion, diced
5 medium cloves garlic, minced
24 ounces Mexcian amber lager
2 tablespoons cornstarch
2 tablespoons apple cider vinegar, plus more to taste
8-10 burger buns or tortillas

Directions : View recipe directions on
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