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Ancho Chile Rubbed and Pulled Pork
PORK13Ingredients
5Hours
35Calories
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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
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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.
NutritionView More
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35Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories35Calories from Fat10 |
% DAILY VALUE |
Total Fat1.5g2% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol0mg0% |
Sodium350mg15% |
Potassium150mg4% |
Protein2g |
Calories from Fat10 |
% DAILY VALUE |
Total Carbohydrate5g2% |
Dietary Fiber2g8% |
Sugars1g |
Vitamin A10% |
Vitamin C8% |
Calcium2% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.