Ancho Chile Rubbed and Pulled Pork

PORK
13Ingredients
5Hours
Calories

Description

Shredded pork that is roasted instead of on the grill. Serve with fresh rolls, potato salad and vegetable mix. Recipe courtesy of Brian Olenjack, Executive Chef, The Chisholm Club (Fort Worth, TX)

Ingredients

US|METRIC
  • 1/4 cup ancho chile powder
  • 1 tablespoon paprika
  • 2 teaspoons ground black pepper
  • 2 teaspoons dry mustard
  • 2 teaspoons ground coriander
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon chile powder
  • 1 teaspoon salt
  • 1 teaspoon worcestershire (powder)
  • 2 pounds boneless blade pork roast (OR 4 pound bone-in blade pork roast)
  • 1 cup chicken stock
  • 8 cloves garlic
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    Directions

    1. Combine all ingredients for rub (ancho chile powder, paprika, ground black pepper, dry mustard, ground coriander, dried oregano, ground cumin, chile powder, salt, Worcestershire powder); set aside. Cut each pork butt in half. Rub 1/4 of the rub over the pork butt, covering generously. Store remaining rub in an airtight container and save for another use.
    2. Meanwhile, line roasting pan with aluminum foil, leaving enough on the ends to fold up and seal; place pork in the center of the foil. Pour chicken stock and garlic cloves over pork. Bring the edges of the foil together and fold to seal. Cover roasting pan with another piece of foil. Bake at 300 degree F for 5 hours. Cool slightly; shred.
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