Pulled Pork with Black Pepper Vinegar

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Picture of Pulled Pork with Black Pepper Vinegar Recipe Photo: Pulled Pork with Black Pepper Vinegar Recipe
Rated 4 stars out of 5
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  • Read 13 Reviews
Total Time:
5 hr 30 min
Prep
45 min
Cook
4 hr 45 min
Yield:
8 servings
Level:
Easy
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Ingredients

  • 1 pork butt, trimmed of excess fat
  • 3 cups chicken stock
  • 1 cup rice vinegar
  • 1 cup Chipotle-Molasses BBQ Sauce, recipe follows
  • 2 jalapeno peppers, chopped
  • 1 large red onion, chopped
  • 6 cloves garlic, chopped
  • Salt and pepper
  • 8 soft buns, for serving
  • Black Pepper Vinaigrette, recipe follows

Directions

Preheat grill or oven to 350 degrees F.

Place pork in a medium roasting pan. Stir together the stock, vinegar, BBQ sauce, jalapenos, onion, and garlic in a bowl. Pour the mixture over the pork and season with salt and pepper. Cover the pan with foil and cook in the oven or on the grill for 3 1/2 to 4 hours or until the meat is fork tender. Let cool in the braising liquid, then drain the liquid from the meat and shred the meat into bite-sized pieces. Serve on buns, drizzled with Black Pepper Vinaigrette.

Chipotle-Molasses BBQ Sauce:

2 tablespoons canola oil

1 large Spanish onion, coarsely chopped

3 cloves garlic, coarsely chopped

2 tablespoons ancho chili powder

1 tablespoon pasilla chili powder

1 tablespoon New Mexican chili powder

3 cups canned plum tomatoes with juices, pureed

1 cup water

1/4 cup ketchup

1/4 cup red wine vinegar

2 tablespoons Worcestershire sauce

1/4 cup dark brown sugar

1/4 cup honey

1/4 cup molasses

2 tablespoons Dijon mustard

2 chipotle chiles in adobo, pureed

1/2 cup smooth peanut butter

Salt and freshly ground black pepper

Heat the oil over medium heat in a heavy-bottomed medium saucepan. Add the onion and garlic and cook until translucent, 3 to 4 minutes. Add the chili powders and cook for 1 minute. Add the tomatoes and water, bring to a boil, and simmer for 10 minutes. Add the remaining ingredients, except the peanut butter, and simmer for an additional 20 to 30 minutes or until thickened slightly, stirring occasionally. Transfer the mixture to a food processor with the peanut butter and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature.

Black Pepper Vinaigrette:

1/2 cup rice vinegar

1 heaping tablespoon Dijon mustard

1/4 teaspoon salt

1/2 teaspoon coarsely ground black pepper

2 teaspoons honey

3/4 cup extra-virgin olive oil

Whisk together the vinegar, mustard, salt, pepper, and honey until combined. Slowly whisk in the oil until emulsified. Set aside until ready to use.

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Newest Ratings and Reviews

Read all 13 reviews

  • on February 11, 2012

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    I changed some of the ingredients a little bit, but it came out AMAZING. I roasted it low and slow for about 7 hours and it fell off the bone. I also tossed in a beer to help with everything. I also didn't use the sauce - I reduced what the pork was cooked in for about 40 minutes and then put half of it in a food processor and used that as the sauce.

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  • on February 24, 2011

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    After reading the reviews, I only have two suggestions; If you don't like the black pepper vinegar, try substituting apple cidar vinegar. Vinegar is the key to cooking pork to it's most tender and dilectable state. If you don't like the peanut butter, don't use it. Two thumbs way up for this recipe! Thanks again Mr. Flay

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  • on February 14, 2011

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    This was not my favorite Bobby recipe. The peanut butter in the sauce was okay in the dish, but there is an awful lot left over that can not be used for anything else. Maybe the 1 cup should have been taken out and a small amount of PB added to that, leaving the rest to be enjoyed on the pork or at another time. The pork was tender. The braising liquid flavor did not penetrate the meat, even after I pulled it into large chunks to cool in the liquid. I doubt I will make this again.

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