Bobby Flays Pulled Pork With Black Pepper Vinegar Sauce Recipes

Steps:

• For the Dry Rub: Add all the dry rub ingredients into a medium-sized bowl and stir until thoroughly combined.
• For the pork shoulder: Place the pork, fat side up, on a clean baking sheet. Season the pork on all sides with salt and pepper then rub the dry rub all over the pork, pressing into the meat. Cover the pork with plastic wrap and place into the refrigerator for 7 hours.
• Black Pepper Vinegar Sauce: Place all the ingredients into a blender and blend until emulsified. Add water if the sauce is too thick.
• Green Onion Slaw: Place the green onions, vinegar, chiles, mayonnaise, salt, pepper and oil into a blender and blend until emulsified. Place the cabbage and red onions in a bowl, add the dressing and stir until combined. Fold in the cilantro and season with salt and pepper, to taste.
• For the pork shoulder: Remove the pork from the refrigerator 30 minutes prior to cooking. Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for a smoker, or 1 cup for a barbecue, start fire and bring temperature of smoker or barbecue to 225 degrees F to 250 degrees F. Place the pork on the rack in smoker or barbecue. Cover and cook until an instant-read thermometer inserted into the center of the pork reaches 165 degrees F. Turn pork every 45 minutes, about 6 hours total. If using the smoker, after 2 hours place the pork into the smoker pan and fill halfway with chicken stock. (This is to prevent the shoulder from drying out.) Add more charcoal, as needed, to maintain 225 degrees F to 250 degrees F and more wood drained wood chips (1/2 cup for the smoker or 1 cup for the barbecue with each addition) to maintain smoke level. Transfer pork to a clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter and toss with most of the Black Pepper Vinegar Sauce, reserving the rest for drizzling the bun. Pour any juice from the baking sheet over the pork.
• For assembly: Drizzle the sauce on the top and bottom of the bun. Top the bottom bun with the meat, another drizzle of sauce, Green Onion Slaw and finish with the top of the bun.

Steps:

• Preheat the grill to medium heat (the grill should maintain a constant temperature of 350 degrees F). Place a drip pan filled half-way with the chicken stock on the briquettes. Season the pork butt with salt and pepper and place on the grates of the grill over the drip pan. Close the cover of the grill and let the pork cook for 1 hour. Turn the pork over and continue grilling for 2 to 3 hours, or until it reaches an internal temperature of 160 degrees F. More chicken stock may be needed to refill the drip pan during grilling. Remove the pork from the grill and let rest for 15 minutes. When it is cool enough to handle, shred the pork into strands with your fingers. Add the shredded pork to the BBQ Sauce and serve on sandwich buns with the Pickled Jalapenos.
• Heat oil in a medium saucepan on the grates of the grill. Add the onion and jalapeno and cook until soft. Add the fresh tomatoes, canned tomatoes and juices, vinegar, honey, brown sugar and Worcestershire sauce, and cook until the sugar has completely melted and the sauce is slightly reduced and thickened. Season with salt, to taste. Add the shredded pork and stir to coat.
• Combine the vinegar, sugar, peppercorns, seeds, and salt in a medium saucepan and bring to a boil. Let boil for 2 minutes, and then remove from the heat and let sit until cooled to room temperature.
• Place the jalapenos, stem side up, into the jar and pour enough cooled vinegar mixture over them to cover. Pack the cilantro sprigs into the jar. Cover and refrigerate for at least 24 hours and up to 4 days.

Steps:

• Place the pork, fat side up, on a large rimmed baking sheet. Season on both sides with salt and pepper. Mix all the remaining ingredients together in a small bowl, and add 1 tablespoon kosher salt and 1 tablespoon black pepper. Rub this all over the pork. Cover with plastic wrap and refrigerate for at least 1 hour and up to 8 hours.
• Following the manufacturer's instructions and using lump charcoal and 1/2 cup drained soaked wood chips for a smoker or 1 cup for a grill, start a fire and bring the temperature of the smoker to 225° to 250°F.
• Set the pork on a rack in the smoker. Cover and cook, turning the pork every 45 minutes, until a meat thermometer inserted into the center of the pork registers 165°F, about 6 hours. Add more charcoal as needed to maintain the temperature and more drained wood chips to maintain the smoke level.
• Transfer the pork to a clean rimmed baking sheet, and let stand until cool enough to handle. Then shred the meat into bite-size pieces. Mound them on a platter and drizzle with some of the Black Pepper Vinegar Sauce. Pour any accumulated juices from the baking sheet over the pork.
• Black Pepper Vinegar Sauce
• Combine the vinegar, mustard, honey, salt, and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified.

Steps:

• 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.
• 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.