7017 Crock Pot Ancho Chili Pulled Pork
Bring a sweet and smoky mix of dried peppers, coffee & other spices to your dish with our Ancho Chili & Coffee Steak Rub
(7017) Ancho Chili & Coffee Steak Rub
Coat the pork shoulder on all sides with Ancho Chili & Coffee Steak Rub, cover, and marinate in the refrigerator overnight. Remove pork shoulder from the refrigerator 30 minutes prior to cooking.
Pour the vegetable oil into the bottom of the crock pot. Place the pork shoulder into the slow cooker and cover with the chopped onions.
In a small bowl combine the Barbecue Sauce, Apple Cider Vinegar, chicken broth, Granulated Brown Sugar, Whole Yellow Mustard Seeds, Worcestershire sauce, Sweet Hungarian Paprika, Garlic Powder, and Ground Thyme. Pour the liquid over the Pork Shoulder and cook on high until the roast shreds easily with a fork (5 – 6 hours).
Remove the roast from the crock pot and shred the meat using a fork. Return the shredded pork to the crock pot and stir the meat into the juices. Spoon pork into hamburger buns and enjoy!
- 1 cup (7017) Ancho Chili & Coffee Steak Rub
- 1 teaspoon vegetable oil
- 4 pound pork shoulder roast
- 1 cup Barbecue Sauce
- ½ cup Apple Cider Vinegar
- 1 cup chicken stock
- ½ cup Granulated Brown Sugar
- 1 tablespoon (5039) Whole Yellow Mustard Seeds
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon (5009) Sweet Hungarian Paprika
- 1 Vidalia onion
- 1 teaspoon (5007) Garlic Powder
- 1 teaspoon (5008) Ground Thyme
- Hamburger buns
The longer the Pork Shoulder marinates, the better the taste.
|Prep Time||30 Minutes|
|Cook Time||6 Hours|
|Total Time||6.5 Hours|
|Credits||Chef Cindy Taffel & Photographer Robyn Handler|