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Description
Use this pulled pork to top the Porky Burger. Recipe courtesy of Michael Symon on behalf of The National Pork Board.
Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 lb. bone-in pork shoulder blade roast
- 1/4 cup ancho powder
- 1 Tbsp. smoked paprika
- 1 Tbsp. coriander seeds (toasted*)
- 1 1/2 tsp. cumin seed (toasted*)
- 2 tsp. salt
- 4 tsp. olive oil (plus 2 tablespoons)
- 24 oz. Mexican beer
- 2 cups water
- 1/2 cup apple cider vinegar
- 2 Tbsp. chipotles in adobo (finely chopped)
- 1 small onion (sliced and separated into rings)
- 4 cloves garlic (chopped)
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Directions
- To toast spices (coriander, cumin), place spices in a dry skillet. Heat and stir over medium heat until fragrant. Immediately remove spices from skillet. Combine ancho chile powder, paprika, coriander seed, cumin and salt in small bowl; set aside.
- Cut 2 large pieces of plastic wrap. Place plastic wrap pieces on work surface in a cross position. Place roast on top in the center. Rub 2 teaspoons of oil on top of roast; spoon and pat half of the spice mixture on top. Carefully turn over roast on plastic wrap. Rub 2 teaspoons of oil on top; spoon and pat on the remaining spice mixture. Tightly wrap pork in the plastic wrap. Refrigerate for 8 to 12 hours.
- Preheat oven to 300° F. Add the remaining 2 tablespoons of oil to a 6-quart heavy Dutch oven. Heat over medium-high heat.
NutritionView More
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70Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories70Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol |
Sodium1820mg76% |
Potassium150mg4% |
Protein1g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate5g2% |
Dietary Fiber2g8% |
Sugars<1g |
Vitamin A15% |
Vitamin C8% |
Calcium4% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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