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.
Recipe courtesy of Tyler Florence
Show: Food 911
Print
Total:
7 hr 30 min
Prep:
30 min
Inactive:
1 hr
Cook:
6 hr
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

For the ancho rub:
  • 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
Spicy Garlic-Lime Drizzling Sauce:
  • 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

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.)

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Pork Loin

Recipe courtesy of Kelsey Nixon

Wood Chick's Smoked Pork Butt

Recipe courtesy of Wood Chicks BBQ

Pork Roast Rub

Recipe courtesy of Don Manthei

Roast Pork Havana

Recipe courtesy of Norman Van Aken

Forever Roasted Pork

Recipe courtesy of Michael Chiarello

Roast Pork and Potatoes

Recipe courtesy of Rachael Ray

Roast Pork Loin

Recipe courtesy of Cheryl Smith

Ancho Chile and Lime Pork

Recipe courtesy of Mark McDonald

Six-Hour Pork Roast

Recipe courtesy of Mimosa International, Ltd.

On TV

Unique Eats

8am | 7c

Unique Eats

8:30am | 7:30c

Unique Sweets

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Seaside Snacks & Shacks

11:30am | 10:30c

Extreme Cake Makers

2:30pm | 1:30c

Cake Wars

4pm | 3c

Carnival Kings

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Food Paradise

10pm | 9c

Food Paradise

11pm | 10c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

So Much Pretty Food Here