Chorizo-Spiced Pulled Pork with Mexican Street Corn Slaw

seriouseats.com

Ariel

Serious Eats

subheading: For the Slaw:

2 cups fresh cooked corn kernels

14 ounces finely shredded green cabbage

2 medium cloves garlic, minced

1 to 2 jalapeño peppers, seeded and minced

1 tablespoon ancho chile powder

3 ounces cotija cheese, crumbled

½ cup fresh cilantro leaves and tender stems, chopped

2 tablespoon fresh juice from 2 limes

¼ cup mayonnaise

1 tablespoon honey

Kosher salt, to taste

subheading: For the Pulled Pork:

2 tablespoons paprika

2 tablespoons ancho chile powder

1 tablespoon kosher salt

2 teaspoons ground cumin

1 teaspoon dried Mexican oregano

½ teaspoon freshly ground black pepper

½ teaspoon ground cayenne pepper

¼ teaspoon ground cinnamon

¼ teaspoon ground coriander

⅛ teaspoon ground cloves

3 ½ pounds boneless pork shoulder, cut into 3-inch chunks

2 tablespoons vegetable oil

1 medium yellow onion, diced

5 medium cloves garlic, minced

24 ounces Mexican amber lager

2 tablespoons cornstarch

2 tablespoons apple cider vinegar, plus more to taste

8 to 10 burger buns or tortillas

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