Michael Symon’s Spicy Pulled Pork Recipe | Yummly

Michael Symon’s Spicy Pulled Pork

PORK
13Ingredients
4Hours
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Description

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

Ingredients

US|METRIC
  • 1 1/2 pounds bone-in pork shoulder blade roast
  • 1/4 cup ancho powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon coriander seeds (toasted*)
  • 1 1/2 teaspoons cumin seed (toasted*)
  • 2 teaspoons salt
  • 4 teaspoons olive oil (plus 2 tablespoons)
  • 24 ounces Mexican beer
  • 2 cups water
  • 1/2 cup apple cider vinegar
  • 2 tablespoons chipotles in adobo (finely chopped)
  • 1 small onion (sliced and separated into rings)
  • 4 cloves garlic (chopped)
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    Directions

    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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