Slow Grilled Ancho Rubbed Pork Recipe - Cooking Index
This recipe is sized for the home cook. On the show in Dallas we cooked a large amount of pork using a Caja China roasting box. Information on them can be obtained at lacajachina.com.
Type: PorkAncho 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 |
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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