Slow Grilled Ancho Rubbed Pork

Recipe Ingredients

		Ancho Chile Rub - (see recipe)
1		Pork shoulder - (5 to 7 lbs) - skin on
		Extra-virgin olive oil - as needed
		Kosher salt - as needed
		Spicy Garlic Lime Drizzling Sauce
6		Garlic cloves - minced
2		Jalapeños - chopped
1/4 cup	59ml	Red wine vinegar
1		Fresh cilantro - finely chopped
2		Limes - juiced
1 cup	237ml	Extra-virgin olive oil
		Kosher salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

For the pork: Rub the spice mix into the pork and set aside for 1 hour while you prepare the grill. (You can marinate the pork longer under refrigeration, just make sure to bring it to room temperature before cooking it.)

Light the coals in a barbecue grill with a cover. When the coals are hot, push them to 1 side of the grill. Rub the pork with some olive oil and season it liberally with salt. Put the pork on the grill away from the coals and place a drip pan underneath the meat. Close the cover and cook, maintaining a medium low temperature, for about 4 to 6 hours, or until the meat shreds easily. Turn the meat occasionally and baste with the drippings.

For The Drizzling Sauce: Combine all ingredients in a blender and puree until smooth; taste and season with salt and pepper. Drizzle over the shredded pork.

This recipe yields 6 to 8 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1E19) - from the TV FOOD NETWORK

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