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.

No additional tips available.

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

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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.

Slow Grilled Ancho Rubbed Pork

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