- Three Dried Chili de Arbol
- 3 Dried New Mexico Chilis
- 315g (1 ½ cups packed) Brown Sugar
- 200g (¾ cup) Salt
- 60g (½ cup) Paprika
- 25g (2 tbsp) Dehydrated Garlic
- 15g (2 tbsp) Apple Cider Vinegar Powder
- 10g (1 tbsp 2 tsp) Black Pepper
- 10g (1 tbsp 1 tsp) White Pepper
- 6.5g (1 tbsp) Cocoa Powder
- 5g (1 tbsp) Onion Powder
- 5g (1 tbsp 1 tsp) Dry Oregano
- 6.8 Kg (15lbs) Pork Shoulder, Skin Off
- Potato Rolls
- Instant Read Thermometer
- Spice Grinder
- Roasting Pan with Rack
Active Time: 1 Hour
Total Time: 24 Hours
10lbs Pulled Pork
Remove the stems from the chili de arbol and new mexico chilis.
In a spice grinder place the chili de arbol and new mexico chilis and blend until a coarse powder is made. Remove and place in a bowl.
Add the brown sugar, salt, paprika, dehydrated garlic, apple cider vinegar powder, black pepper, white pepper, cocoa powder, onion powder, and dry oregano.
Whisk the mixture until combined.
Rub the pork shoulder with ½ of the rub mixture. Place in a pan, cover with plastic wrap and refrigerate overnight.
Preheat an oven to 225°F.
In a roasting pan with a rack place the pork shoulder. Pour 1 quart of water in the bottom of the roasting pan.
Roast in the oven for 6-8 hours or until the pork shoulder reaches an internal temperature of 195°F
Rest Pork, Serve
Remove from the oven and allow it to rest for 1-2 hours.
Important: Don’t skip this step as it allows the juices to redistribute properly. We know this is difficult, but be strong, we believe in you!
To serve, remove the bone from the pork shoulder. Pull the pork into bite size chunks. Do not shred the pork or you will ruin the texture.
Place the pork chunks onto a potato roll and sprinkle with a large pinch of the dry rub, finish the sandwich with a small amount of your favorite BBQ sauce if you would like.