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Mexi-Cajun Pulled Pork


Mexi-Cajun Pulled Pork

  • pork roast (boston butt or pork shoulder)
  • 1/2 large onion, chopped
  • 1 bell pepper, chopped
  • Mexi-Cajun Seasoning
  • 24 ounces of Dr Pepper (or any dark cola or beer) 

Preheat oven to 350°.  

Liberally coat roast with Mexi-Cajun Seasoning on all sides.

In a large oven-proof roaster (I prefer cast iron) add pork roast, fat side down.  Over med-hi heat, sear roast until the fat begins to render out and the cooked side begins to darken.  Continue to sear on all sides until there are dark sear marks all over the roast. (It will almost look burnt, but don’t worry!  This will only increase flavor.)

Remove the roast and set aside.  Add onions and peppers and cook until fork-tender.  You may need to add a little olive oil at this point, if there is not enough fat left in the pan to keep the veggies from sticking and burning.   Turn the heat off.

Add the roast back into the pan.  Add cola, cover with lid, and place in the oven.  Cook for 3 1/2 hours or until meat becomes fork-tender and easily pulls away from the bone.  


Remove from oven and allow to rest for 15-20 minutes.  Using two forks, shred meat and serve immediately.

Use for sliders, tacos, nachos, or serve with all the traditional bbq fixins.