Ancho Chile Rubbed and Pulled Pork
Ancho Chile Rub
1/4 cup ancho chile powder
1 tablespoons paprika
2 teaspoons ground black pepper
2 teaspoons dry mustard
2 teaspoons ground coriander
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon chile powder
1 teaspoon salt
1 teaspoon Worcestershire powder
2 lb. boneless pork butt or 4 lb. bone-in pork butt
1 cup chicken stock
8 garlic cloves
Cooking Directions
Combine all ingredients for rub; 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 300º for 5 hours. Cool slightly; shred.
Makes 8 servings.
Recipe courtesy of Brian Olenjack, Executive Chef, The Chisholm Club (Fort Worth, TX)
Serving Suggestions
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)
Nutrition Facts
Calories 251 calories
Protein 27 grams
Fat 14 grams
Sodium 280 milligrams
Cholesterol 93 milligrams
Saturated Fat 5 grams
Carbohydrates 2 grams
Fiber 0 grams
Ancho Chile Rub
1/4 cup ancho chile powder
1 tablespoons paprika
2 teaspoons ground black pepper
2 teaspoons dry mustard
2 teaspoons ground coriander
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon chile powder
1 teaspoon salt
1 teaspoon Worcestershire powder
2 lb. boneless pork butt or 4 lb. bone-in pork butt
1 cup chicken stock
8 garlic cloves
Cooking Directions
Combine all ingredients for rub; 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 300º for 5 hours. Cool slightly; shred.
Makes 8 servings.
Recipe courtesy of Brian Olenjack, Executive Chef, The Chisholm Club (Fort Worth, TX)
Serving Suggestions
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)
Nutrition Facts
Calories 251 calories
Protein 27 grams
Fat 14 grams
Sodium 280 milligrams
Cholesterol 93 milligrams
Saturated Fat 5 grams
Carbohydrates 2 grams
Fiber 0 grams
Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com
