Michael Symon’s Spicy Pulled Pork Recipe | Yummly

Michael Symon’s Spicy Pulled Pork

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Michael Symon’s Spicy Pulled Pork

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Use this pulled pork to top the Porky Burger. Recipe courtesy of Michael Symon on behalf of The National Pork Board.


  • 1 1/2 lb. bone-in pork shoulder blade roast
  • 1/4 cup ancho powder
  • 1 Tbsp. smoked paprika
  • 1 Tbsp. coriander seeds (toasted*)
  • 1 1/2 tsp. cumin seed (toasted*)
  • 2 tsp. salt
  • 4 tsp. olive oil (plus 2 tablespoons)
  • 24 oz. Mexican beer
  • 2 cups water
  • 1/2 cup apple cider vinegar
  • 2 Tbsp. chipotles in adobo (finely chopped)
  • 1 small onion (sliced and separated into rings)
  • 4 cloves garlic (chopped)
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    1. To toast spices (coriander, cumin), place spices in a dry skillet. Heat and stir over medium heat until fragrant. Immediately remove spices from skillet. Combine ancho chile powder, paprika, coriander seed, cumin and salt in small bowl; set aside.
    2. Cut 2 large pieces of plastic wrap. Place plastic wrap pieces on work surface in a cross position. Place roast on top in the center. Rub 2 teaspoons of oil on top of roast; spoon and pat half of the spice mixture on top. Carefully turn over roast on plastic wrap. Rub 2 teaspoons of oil on top; spoon and pat on the remaining spice mixture. Tightly wrap pork in the plastic wrap. Refrigerate for 8 to 12 hours.
    3. Preheat oven to 300° F. Add the remaining 2 tablespoons of oil to a 6-quart heavy Dutch oven. Heat over medium-high heat.
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