
Saved Recipes
New Collection
All Yums
Breakfasts
Desserts
Dinners
Drinks
Sides
®/™©2023 Yummly. All rights reserved.Part of the Whirlpool Corp. family of brands
This online merchant is located in the United States at 883 E. San Carlos Ave. San Carlos, CA 94070.
MSRP is the Manufacturer's Suggested Retail Price, which may differ from actual selling prices in your area.

Add to Meal Planner
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
8 SERVINGS
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- 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.
- 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.