Ancho Chile Rubbed and Pulled Pork

Name: Ancho Chile Rubbed and Pulled Pork
Total time: 18600 s
Yield: 8 servings
Ingredients: 2 pounds boneless blade pork roast 4 pound bone-in blade pork roast; 1 cup chicken stock; 8 cloves garlic; 1/4 cup ancho 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 sauce powder

Pork

13Ingredients

┅Calories

5Hours

Ingredients

servings:

2 pounds boneless blade pork roast (4 pound bone-in blade pork roast)
1 cup chicken stock
8 cloves garlic
1/4 cup ancho 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 sauce (powder)

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Directions

Combine all ingredients for rub; 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. 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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