Recipe courtesy of Pickle Jar Kitchen
Five-Chile Pulled Pork
- Level: Easy
- Yield: 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 338
- Total Fat
- 17
- Saturated Fat
- 5
- Carbohydrates
- 30
- Dietary Fiber
- 11
- Sugar
- 10
- Protein
- 23
- Cholesterol
- 65
- Sodium
- 446
- Total: 16 hr 15 min (includes marinating time)
- Active: 15 min
Ingredients
1 pound smoked salt
5 ounces dark brown sugar
4 ounces New Mexican chile powder
4 ounces granulated onion
4 ounces smoked paprika
4 ounces Spanish paprika
2 1/2 ounces ground coriander
1 1/2 ounces ground cumin
1 1/2 ounces ground juniper
1 1/2 ounces ground black pepper
1 1/2 ounces dried savory
Pinch cayenne
Pinch ground celery seed
Pinch chipotle pepper powder
One 5- to 6-pound pork butt
1 large onion, julienned
Small handful garlic
Directions
- Place the salt, sugar, New Mexican chile powder, granulated onion, smoked paprika, Spanish paprika, coriander, cumin, juniper, pepper, savory, cayenne, celery seed and chipotle in bowl and mix until well combined.
- Place the pork butt into a deep half hotel pan with the onions and garlic. Rub the pork butt with 1 cup of the spice mixture and mix with the onions and garlic. Cover the pan with plastic wrap and rest overnight in the refrigerator.
- Preheat the oven to 350 degrees F.
- Fill the pan two-thirds with water and then cover with a layer of parchment and then a layer of foil. Slow roast the pork butt until fork tender, 7 to 8 hours.
- Cool the pork to handle and then shred the meat.