Pulled Pork With Black Pepper Vinegar |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 12 |
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Recipe courtesy Bobby Flay Ingredients:
1 pork butt, trimmed of excess fat |
3 cups chicken stock |
1 cup rice vinegar |
1 cup chipotle-molasses barbecue sauce (separate recipe) |
2 jalapeno peppers, chopped |
1 large red onion, chopped |
6 garlic cloves, chopped |
salt and pepper |
8 soft buns, for serving |
black pepper vinaigrette (recipe to follow) |
Directions:
1. Preheat grill or oven to 350 degrees F.
2. 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.
3. Black Pepper Vinaigrette:
4. 1/2 cup rice vinegar
5. 1 heaping tablespoon Dijon mustard
6. 1/4 teaspoon salt
7. 1/2 teaspoon coarsely ground black pepper
8. 2 teaspoons honey
9. 3/4 cup extra-virgin olive oil
10. 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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