Name: Slow Grilled Ancho Rubbed Pork
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT6H0M0.000S
Total time: P0Y0M0DT7H30M0.000S
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 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; 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.

On Tonight

Slow Grilled Ancho Rubbed Pork

For the ancho rub:

Spicy Garlic-Lime Drizzling Sauce:

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