Slow Grilled Ancho Rubbed Pork Recipe

Name: Slow Grilled Ancho Rubbed Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ancho chiles, seeded and hand-torn into pieces; 1/4 cup chili powder; 2 tablespoons ground coriander; 1 tablespoon ground cumin; 2 teaspoons sweet paprika; 1 tablespoon dried oregano; 1 tablespoon garlic powder; 1/4 teaspoon ground cinnamon; 1 (5 to 7 pound) pork shoulder, skin on; Extra-virgin olive oil; Kosher salt; 6 garlic cloves, minced; 2 jalapenos, chopped; 1/4 cup red wine vinegar; 1 bunch fresh cilantro, finely chopped; 2 limes, juiced; 1 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper

Servings: persons

3 ancho chiles, seeded and hand-torn into pieces
1/4 cup chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
2 teaspoons sweet paprika
1 tablespoon dried oregano
1 tablespoon garlic powder
1/4 teaspoon ground cinnamon
1 (5 to 7 pound) pork shoulder, skin on
Extra-virgin olive oil
Kosher salt
6 garlic cloves, minced
2 jalapenos, chopped
1/4 cup red wine vinegar
1 bunch fresh cilantro, finely chopped
2 limes, juiced
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

1
For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch.
2
Put the chiles in spice grinder and pulse to a powder.
3
Add the remaining ingredients and buzz again to combine.
4
(Reserve some to sprinkle on the corn.)
5
For the pork: Rub the spice mix into the pork and set aside for 1 hour while you prepare the grill.
6
(You can marinate the pork longer under refrigeration, just make sure to bring it to room temperature before cooking it.)
7
Light the coals in a barbecue grill with a cover.
8
When the coals are hot, push them to 1 side of the grill.
9
Rub the pork with some olive oil and season it liberally with salt.
10
Put the pork on the grill away from the coals and place a drip pan underneath the meat.
11
Close the cover and cook, maintaining a medium low temperature, for about 4 to 6 hours, or until the meat shreds easily.
12
Turn the meat occasionally and baste with the drippings.
13
For the drizzling sauce: Combine all ingredients in a blender and puree until smooth; taste and season with salt and pepper.
14
Drizzle over the shredded pork.

875

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 ancho chiles, seeded and hand-torn into pieces, 1/4 cup chili powder, 2 tablespoons ground coriander, 1 tablespoon ground cumin, and more.

Yes, Slow Grilled Ancho Rubbed Pork falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Grilled Ancho Rubbed Pork

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions