Bobby Flays Pulled Pork with Black Pepper Vinegar Sauce

1. 1

   Place the pork, fat side up, on a large rimmed baking sheet.

2. 2

   Season on both sides with salt and pepper.

3. 3

   Mix all the remaining ingredients together in a small bowl, and add 1 tablespoon kosher salt and 1 tablespoon black pepper.

4. 4

   Rub this all over the pork.

5. 5

   Cover with plastic wrap and refrigerate for at least 1 hour and up to 8 hours.

6. 6

   Following the manufacturers 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 250F.

7. 7

   Set the pork on a rack in the smoker.

8. 8

   Cover and cook, turning the pork every 45 minutes, until a meat thermometer inserted into the center of the pork registers 165F, about 6 hours.

9. 9

   Add more charcoal as needed to maintain the temperature and more drained wood chips to maintain the smoke level.

10. 10

    Transfer the pork to a clean rimmed baking sheet, and let stand until cool enough to handle.

11. 11

    Then shred the meat into bite-size pieces.

12. 12

    Mound them on a platter and drizzle with some of the Black Pepper Vinegar Sauce.

13. 13

    Pour any accumulated juices from the baking sheet over the pork.

14. 14

    Combine the vinegar, mustard, honey, salt, and pepper in a blender and blend until smooth.

15. 15

    With the motor running, slowly add the oil until emulsified.

* Per serving · 4 servings · Values may vary.