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Recipe courtesy of Michael Symon on behalf of The National Pork Board
- Pulled Pork: To toast spices (coriander and 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 seeds, cumin and salt in small bowl; set aside.
- 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.
- Preheat oven to 300° F. Add the remaining 2 tablespoons of oil to a 6-quart heavy Dutch oven. Heat over medium-high heat.