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Pulled Pork With Black Pepper Vinegar

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“Recipe courtesy Bobby Flay”
READY IN:
4hrs 30mins
SERVES:
8-10
YIELD:
8-10 buns
UNITS:
US

Ingredients Nutrition

  • 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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