Taco Tuesday: Slow-Grilled Pork Shoulder with Ancho Barbecue Sauce

OK, a bunch of the last Taco Tuesday recipes have been about eating low on the food chain. That is, eating more vegetables. Which I personally think is a good idea when you’re talking about weekday meals.

But this week? We’re taking it in the opposite direction with a slow-grilled bone-in pork shoulder roast with ancho barbecue sauce. I admit, this isn’t quite a weeknight dish. It’s more suited for a backyard summertime celebration.

We’ll start with the ancho BBQ sauce, which really begins with a foundation of red chile adobo, the same adobo that you’ll smear on the pork as a marinade. The rest is added to a saucepan with caramelized onions and fire-roasted tomatoes. To give the mixture a more recognizable barbecue sauce flavor, I’ve called for a splash of vinegar, agave nectar and Worcestershire sauce.

As for cooking the pork, I know not everyone has one of those kamado grills that I’m using here, so my recipe steps you through using a gas or charcoal grill. Whatever you’re cooking on, you’re aiming for a low, consistent temperature (275 to 300 degrees) until the shoulder reaches 190 degrees at the thickest part.

Get the recipe: http://www.rickbayless.com/recipe/slow-grilled-pork-shoulder-with-ancho-barbecue-sauce/

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Видео Taco Tuesday: Slow-Grilled Pork Shoulder with Ancho Barbecue Sauce канала Rick Bayless