Bobby Flays Pulled Pork with Black Pepper Vinegar Sauce Recipe

Name: Bobby Flays Pulled Pork with Black Pepper Vinegar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5- to 6-pound) pork shoulder, excess fat trimmed; Kosher salt and freshly ground black pepper; 1 cup ancho chile powder; 1/3 cup sweet Spanish paprika; 3 tablespoons ground dried oregano; 3 tablespoons ground coriander; 3 tablespoons dry mustard; 1 tablespoon ground cumin; 2 teaspoons chile de arbol powder; Black Pepper Vinegar Sauce (recipe follows); 1/2 cup rice vinegar; 1/4 cup Dijon mustard; 1 tablespoon honey; 1 1/2 teaspoons kosher salt; 1 teaspoon coarsely ground black pepper; 3/4 cup plus 2 tablespoons canola oil

Servings: persons

1 (5- to 6-pound) pork shoulder, excess fat trimmed
Kosher salt and freshly ground black pepper
1 cup ancho chile powder
1/3 cup sweet Spanish paprika
3 tablespoons ground dried oregano
3 tablespoons ground coriander
3 tablespoons dry mustard
1 tablespoon ground cumin
2 teaspoons chile de arbol powder
Black Pepper Vinegar Sauce (recipe follows)
1/2 cup rice vinegar
1/4 cup Dijon mustard
1 tablespoon honey
1 1/2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
3/4 cup plus 2 tablespoons canola oil

1
Place the pork, fat side up, on a large rimmed baking sheet.
2
Season on both sides with salt and pepper.
3
Mix all the remaining ingredients together in a small bowl, and add 1 tablespoon kosher salt and 1 tablespoon black pepper.
4
Rub this all over the pork.
5
Cover with plastic wrap and refrigerate for at least 1 hour and up to 8 hours.
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
Set the pork on a rack in the smoker.
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
Add more charcoal as needed to maintain the temperature and more drained wood chips to maintain the smoke level.
10
Transfer the pork to a clean rimmed baking sheet, and let stand until cool enough to handle.
11
Then shred the meat into bite-size pieces.
12
Mound them on a platter and drizzle with some of the Black Pepper Vinegar Sauce.
13
Pour any accumulated juices from the baking sheet over the pork.
14
Combine the vinegar, mustard, honey, salt, and pepper in a blender and blend until smooth.
15
With the motor running, slowly add the oil until emulsified.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (5- to 6-pound) pork shoulder, excess fat trimmed, Kosher salt and freshly ground black pepper, 1 cup ancho chile powder, 1/3 cup sweet Spanish paprika, and more.

Yes, Bobby Flays Pulled Pork with Black Pepper Vinegar Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bobby Flays Pulled Pork with Black Pepper Vinegar Sauce

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