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Close Roasted Pork with Ancho Chile Seasoning Recipe

Looking for an easy Close Roasted Pork with Ancho Chile Seasoning recipe? Learn how to make Close Roasted Pork with Ancho Chile Seasoning using healthy ingredients.


Submitted by meghannmarie

Makes 8 servings



Mole-Inspired Seasoning with Ancho, Cinnamon, and Cocoa Makes about 1/3 cup This mix evokes the flavors of moles, the complex chile-based Mexican sauces. It is especially delicious on pork?roasts, chops, or tenderloin. In a small bowl, combine 3 tablespoons ancho chile powder and/or pimentón de la Vera (sweet, not hot), 1 tablespoon dark brown sugar, 1-1/2 teaspoons ground cinnamon, 1-1/2 teaspoons cocoa powder, 1 teaspoon ground cumin, and 1 teaspoon dried oregano. For each pound of meat, combine 3/4 teaspoon kosher salt, 1/4 to 1/2 teaspoon grated garlic, and 1 to 2 teaspoons spice mixture.

Recipe Ingredients for Close Roasted Pork with Ancho Chile Seasoning

1 tablespoon kosher salt
1 teaspoon sugar
3 pounds pork shoulder
1 tbsp garlic
1 tablespoon dark brown sugar
1 teaspoons ground cinnamon
1 teaspoons cocoa powder
1 teaspoon ground cumin
1 teaspoon dried oregano

Recipe Directions for Close Roasted Pork with Ancho Chile Seasoning

  1. 1. Season the meat. In a small bowl, combine the mole seasoning, salt, and sugar. Rub all over the pork shoulder and place on a plate. Marinate for 1 hour unrefrigerated, or 2 to 24 hours refrigerated.

  2. 2. Prepare the meat for roasting. Preheat the oven to 275 F. Place the pork in a Dutch oven or deep-lidded roaster just big enough to hold the roast snugly. Scatter the garlic cloves around the roast. Place a large piece of aluminum foil over the pot, then press the lid down securely. Alternatively, wrap the meat in a tightly sealed foil package (make sure the seam is at the top so the juices don't leak out) and place the package in an ovenproof skillet or casserole.

  3. 3. Roast the meat. Roast the pork until very tender and practically falling apart, 3-3/4 to 4 hours. Transfer the roast to a platter and cover with foil.

  4. 4. Defat the roasting juices. Pour the juices into a sauceboat and place in the freezer for 10 minutes. Spoon off the fat that has risen to the top.

  5. 5. Serve the meat. Pull the meat apart or slice it across the grain and arrange on a platter. Pour some of the juices over and pass the rest. Save any remaining juices for heating up leftovers.

Categories

Main Dish

Nutrition Facts
Serving Size 176.0g
Amount Per Serving
Calories
507
Calories from Fat
329
% Daily Value*
Total Fat
36.5g
56%
Saturated Fat
13.4g
67%
Trans Fat
0.0g
Cholesterol
153mg
51%
Sodium
989mg
41%
Potassium
580mg
17%
Total Carbohydrates
2.6g
1%
Dietary Fiber
0.4g
2%
Sugars
1.7g
Protein
39.8g
Vitamin A 1% Vitamin C 2%
Calcium 5% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D+
  Good points
  • Low in sugar
  • High in selenium
  • High in thiamin
  •   Bad points
  • High in saturated fat
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