Recipe Details

Michael Symon's Spicy Pulled Pork

Prep Time: 15 minutes
Cook Time: 3 hours
Marinating Time: 7 hours


Cook to 145 F with 3 minute rest


1 1/2 pound bone-in blade pork roast
1/4 cup ancho chile powder
1 tablespoon smoked paprika
1 tablespoon coriander seed, toasted*
1 1/2 teaspoons cumin seed, toasted*
2 teaspoons salt
4 teaspoons olive oil, plus 2 tablespoons
24 ounces Mexican beer
2 cups water
1/2 cup apple cider vinegar
2 tablespoons chipotle chiles in adobo sauce, finely chopped
1 small onion, sliced and separated into rings
4 cloves garlic, chopped

Cooking Directions

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. Cover and refrigerate until ready to use or for up to 2 days.
* To toast spices, place spices in a dry skillet. Heat and stir over medium heat until fragrant. Immediately remove spices from skillet.
Recipe courtesy of Michael Symon on behalf of The National Pork Board. 

Serving Suggestions

Use this pulled pork to top the Porky Burger.  Recipe courtesy of Michael Symon on behalf of The National Pork Board. 

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About the Cut: Shoulder

Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm picnic. The upper part of the shoulder, often called the Boston blade roast (also known as Boston- style butt), comes from the area near the loin and contains the shoulder blade bone.

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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 degrees F. Do not cook frozen pork in a slow cooker.

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Butcher's Tips

To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 160°F for medium doneness

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by anonymous 04/17/2012
 I am telling everyone about this recipe! It is wonderful. My husband said "This might be the best meat I've ever eaten." Thanks Michael!