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Ingredientes
- 3 lbs Niman Ranch Pork Shoulder, boneless
- Spice Rub (see below)
- Ranchero Sauce (see below)
- Spice rub:
- 1 tsp smoked paprika
- 1/2 tsp granulated garlic
- 1/2 tsp ground cumin
- 3/4 tsp California Chili powder
- 1/4 tsp ground cinnamon
- pinch ground clove
- 1/4 tsp ground allspice
- 3 tsp brown sugar
- 3 tsp Kosher salt or sea salt
- 1/2 tsp black pepper, ground
- Ranchero Sauce
- 6 ounces prepared BBQ Sauce (Chef Whatley prefers Sweet Baby Ray's)
- 1 tsp canned chipotle chiles, chopped fine
- 1/2 tsp ground cumin
- 1 Tbsp yellow onion, fine dice
- 1 Tbsp olive oil
- 1 tsp cider vinegar
- 2 tsp molasses
Direcciones
- Preheat oven to 300 degrees. Combine all spice rub ingredients and mix thoroughly by hand. Generously rub the pork shoulder with spice mixture. Reserve what does not stick to the meat for later. Place in a deep roasting pan with 1/2 c water and cover with foil. Slow roast for 4 hours.
- While meat is roasting, make the sauce. Preheat a small saucepan over medium heat. Add oil and onions and sweat slowly until translucent. Add vinegar and molasses, reduce until syrup consistency. Add remaining ingredients and simmer for 20 minutes. Remove from heat and let cool.
- Remove pork from oven and with two forks, pull the meat apart. It should fall apart or pull apart easily. If this is not the case, replace foil covering and return to oven for another hour. Try not to shred the meat, leave nice chunks together. Season to taste with more spice rub and pour sauce over. Return to oven for 10 minutes to heat, then serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1079g | |
| Calories 1717 | |
| Calories from Fat 669 | 39% |
| Total Fat 74.55g | 93% |
| Saturated Fat 22.56g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 556mg | 185% |
| Sodium 9546mg | 398% |
| Potassium 3588mg | 103% |
| Total Carbs 88.53g | 24% |
| Dietary Fiber 3.9g | 13% |
| Sugars 62.61g | 42% |
| Protein 163.75g | 262% |
