Pulled Pork with Black Pepper Vinegar (Bobby Flay) |
|
 |
Prep Time: 45 Minutes Cook Time: 285 Minutes |
Ready In: 330 Minutes Servings: 8 |
|
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:
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. Chipotle-Molasses BBQ Sauce:
4. 2 tablespoons canola oil
5. 1 large Spanish onion, coarsely chopped
6. 3 cloves garlic, coarsely chopped
7. 2 tablespoons ancho chili powder
8. 1 tablespoon pasilla chili powder
9. 1 tablespoon New Mexican chili powder
10. 3 cups canned plum tomatoes with juices, pureed
11. 1 cup water
12. 1/4 cup ketchup
13. 1/4 cup red wine vinegar
14. 2 tablespoons Worcestershire sauce
15. 1/4 cup dark brown sugar
16. 1/4 cup honey
17. 1/4 cup molasses
18. 2 tablespoons Dijon mustard
19. 2 chipotle chiles in adobo, pureed
20. 1/2 cup smooth peanut butter
21. Salt and freshly ground black pepper
22. 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.
23. Black Pepper Vinaigrette:
24. 1/2 cup rice vinegar
25. 1 heaping tablespoon Dijon mustard
26. 1/4 teaspoon salt
27. 1/2 teaspoon coarsely ground black pepper
28. 2 teaspoons honey
29. 3/4 cup extra-virgin olive oil
30. Whisk together the vinegar, mustard, salt, pepper, and honey until combined. Slowly whisk in the oil until emulsified. Set aside until ready to use.
|
|