Pulled Pork



Posted July 16, 2012 by Camp Cook
Posted in : Cuisines :
  • Recipe By :
    Donna Schwanke
  • Prep Time :
    30 min
  • Cook Time :
    240 min
  • Ready Time :
    4 hour, 30 min

Servings

10

Ingredients

    Seasoning

    • 3 tablespoons ancho chile powder
    • 1 tablespoon dark brown sugar
    • 1 1/2 Teaspoons ground cinnamon
    • 1 1/2 Teaspoons cocoa powder
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 1 tablespoon kosher salt
    • 1 teaspoon Sugar
    • 1 head garlic, minced
    • 3 1/2 pounds shoulder roast

    Notes

    Serve the pork with tortillas, salsa, pickled red onion, refried beans and perhaps shredded cabbage.

    Directions

    Trim excess fat from the roast. Blend all seasonings except garlic, rub into the roast, cover and refrigerate 2 to 24 hours.

    Set oven to 275, break garlic head into cloves leaving them unpeeled, place the roast in a tight fitting dutch oven with the garlic scattered around it. Place a large piece of foil over the pot then press the lid down tightly. Roast approximately 4 hours untill the meat pulls apart easily, let cool, defat the juices, pull the meat into shredded chunks, poor the juices over and serve.

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