Slow Grilled Ancho Rubbed Pork (Tyler Florence) |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 6 |
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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 .] Ingredients:
3 ancho chiles, seeded and hand-torn into pieces |
1/4 cup chili powder |
2 tablespoons ground coriander |
1 tablespoon ground cumin |
2 teaspoons sweet paprika |
1 tablespoon dried oregano |
1 tablespoon garlic powder |
1/4 teaspoon ground cinnamon |
1 (5 to 7 pound) pork shoulder, skin on |
extra-virgin olive oil |
kosher salt |
6 garlic cloves, minced |
2 jalapenos, chopped |
1/4 cup red wine vinegar |
1 bunch fresh cilantro, finely chopped |
2 limes, juiced |
1 cup extra-virgin olive oil |
kosher salt and freshly ground black pepper |
Directions:
1. For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine. (Reserve some to sprinkle on the corn.)
2. 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.
3. 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.
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