Spicy Pulled Pork

By LeeBoruchow

I do this with wild boar shoulder often. Serve with a great coleslaw!

Ingredients

• 1 1/2 lbs bone-in pork shoulder blade roast
• 1/4 cup ancho chile powder
• 1 tbsp smoked paprika
• 1 tbsp whole coriander seeds, toasted*
• 1 1/2 tsp cumin seed, toasted*
• 2 tsp salt
• 4 tsp olive oil, plus 2 tbsp
• 24 oz Mexican beer
• 2 cups water
• 1/2 cup apple cider vinegar
• 2 tbsp chipotle chiles in adobo sauce, finely chopped
• 1 small onion, sliced and separated into rings
• 4 cloves garlic , chopped

Preparation

Step 1

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. Unwrap roast and place in hot oil in Dutch oven. Cook on each side for 1 to 2 minutes or until spices begin to brown and appear slightly dry. Transfer roast to a plate. Remove Dutch oven from the heat. Slowly and carefully pour in beer, scraping brown bits from bottom of pan. Add water, vinegar, chipotle peppers, onion and garlic. Return to heat; bring to a gentle boil. Add the pork roast to the hot liquid. Cover and bake in preheated oven for 2 1/2 to 3 hours or until pork is fork tender.

Transfer pork to a cutting board; cool slightly. Meanwhile, pour liquid through a fine mesh strainer; reserve 1 1/2 cups. Discard remaining liquid and solids. Shred meat using 2 forks; transfer to a medium container. Add the 1 1/2 cups reserved liquid, and check for seasoning.