Ancho Chile Rubbed and Pulled Pork
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
Ancho Chile Rub:
1/4 cup ancho chile powder
1 Tbsp. paprika
2 tsp. ground black pepper
2 tsp. dry mustard
2 tsp. ground coriander
2 tsp. dried oregano
1 teaspoon ground cumin
1 tsp. chile powder
1 tsp. salt
1 tsp. Worcestershire powder
2 pound boneless pork butt or 4 pound bone-in pork butt
1 cup chicken stock
8 garlic cloves
Combine all the ingredients for rub and set aside.
Cut each pork butt in half and rub 1/4 of the rub over the pork butt, covering generously. Store the remaining rub in an airtight container and save for another use. Meanwhile, line a roasting pan with aluminum foil, leaving enough on the ends to fold up and seal. Place the pork in the center of the foil and pour the chicken stock and garlic cloves over the pork. Bring the edges of the foil together and fold to seal. Cover the roasting pan with another piece of foil and bake at 300F for 5 hours. Cool slightly and shred.
Yields 8 servings.
Recipe by Brian Olenjack, Executive Chef, The Chisholm Club (Fort Worth, TX).