Chorizo Spiced Pulled Pork with Slaw



2 cups cook corn kernels
14 oz shredded green cabbage
2 cloves garlic, minced
1 jalapeno pepper, minced
1 tbsp ancho chili powder
3 oz cojita cheese, crumbled
1/2 cup cilantro, chopped
2 tbsp lime juice
1/4 cup mayonnaise
1 tbsp honey


2 tbsp paprika
2 tbsp ancho chili powder
1 tbsp kosher salt
2 tbsp ground cumin
1 tsp dried mexican oregano
1/2 tsp ground black pepper
1/2 tsp ground cayenne pepper
1/4 tsp ground cinnamon
1/4 tsp ground coriander
1/8 tsp ground cloves
3 1/2 lb boneless pork shoulder, cut into 3 inch chunks
2 tbsp vegetable oil
1 yellow onion, diced
5 garlic cloves, minced
24 oz amber lager
2 tbsp cornstarch
2 tbsp apple cider vinegar
8-10 burger buns or tortillas


Mix all slaw ingredients together thoroughly and refrigerate.

Mix paprika, chili powder, salt, cumin, oregano, ground pepper, cinnamon, coriander and cloves, rub all over pork. Cover and refrigerate for at least 1 hour or up to overnight.

Preheat oven to 300F. Heat oil in a large ovenproof pot on medium high heat until smoking slightly. Add pork in batches and cook until browned all over. Transfer to a plate. Reduce heat to medium, then add onions and cook until softened. Add garlic and cook for 1 additional minute.

Return pork back to pot and pour in beer. Bring mix to boil and cover and transfer to the oven. Cook until easily shred, about 3 hours.

Strain pork mixture and retain liquid. Shred pork and set aside. Return liquid to pot and bring to a boil, then reduce to a simmer. In a separate bowl, combine cornstarch with 3 tbsp cold water and whisk into liquid. Keep simmering until liquid is thickened, then mix in apple cider vinegar. Stir in shredded pork. Serve on buns or tortillas with slaw.

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