Ancho Chile Rubbed and Pulled Pork
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INGREDIENTS ANCHO CHILE RUB
1 tablespoon paprika
2 teaspoons dry mustard
2 teaspoons dried oregano
1 teaspoon chile powder
1/4 cup ancho chile powder
2 teaspoons ground black pepper
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt2-pound boneless pork butt or 4-pound bone-in pork butt
8 garlic cloves
1 cup chicken stockCombine 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 300 degrees for 5 hours. Cool slightly; shred.
Makes 8 servings