Slow Grilled Ancho Rubbed Pork

2014-04-05
  • Yield : 6 to 8 servings
  • Prep Time : 30m
  • Ready In : 30m
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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

Method

Step 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.)

Step 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.

Step 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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