Grilled Red Chile and Ancho BBQ Pulled Pork

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Slow-cooked pulled pork seasoned with a smoky ancho and red chile barbecue rub, finished with a tangy chipotle sauce for rich, bold flavors. This american-inspired pork ready in about 260 minutes pairs pork shoulder, ancho chile powder, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 20 min Cook: 240 min Serves 6 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 2 tbsp ancho chile powder, 1 tbsp smoked paprika, 1 tbsp ground cumin, 2 tbsp brown sugar, 1 tbsp salt, and 1 tsp black pepper. Rub this spice mix all over the 3 lbs pork shoulder.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides for 3-4 minutes each until a deep golden crust forms.
  3. Step 3: Preheat grill to medium-low (around 275°F). Place the pork shoulder on indirect heat, cover, and cook for 3 to 4 hours until the internal temperature reaches 195°F and meat is tender enough to shred.
  4. Step 4: While pork cooks, combine 2 minced chipotle peppers in adobo, 1/4 cup apple cider vinegar, 2 tbsp honey, 1/2 cup ketchup, and 1/2 cup water in a saucepan. Simmer over low heat for 10 minutes until sauce thickens.
  5. Step 5: Once pork is tender, shred it using two forks and toss with half of the chipotle BBQ sauce. Serve the rest of the sauce on the side for dipping.

Frequently asked questions

How long does Grilled Red Chile and Ancho BBQ Pulled Pork take to make?

Total time is about 260 minutes (20 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Red Chile and Ancho BBQ Pulled Pork?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.

Can I substitute ingredients in Grilled Red Chile and Ancho BBQ Pulled Pork?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Red Chile and Ancho BBQ Pulled Pork for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Red Chile and Ancho BBQ Pulled Pork?

American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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