How many servings does this recipe make?

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

What ingredients do I need for Pulled Pork with Black Pepper Vinegar?

You need 10 ingredients. The key ingredients include: 1 pork butt, trimmed of excess fat, 3 cups chicken stock, 1 cup rice vinegar, 1 cup Chipotle-Molasses BBQ Sauce, recipe follows, and more.

Is Pulled Pork with Black Pepper Vinegar suitable as meat & poultry?

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

How do I store leftover Pulled Pork with Black Pepper Vinegar?

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

Pulled Pork with Black Pepper Vinegar Recipe

Name: Pulled Pork with Black Pepper Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Pulled Pork with Black Pepper Vinegar

Eats Now Editorial Team · 401 kcal · Meat & Poultry

1
Preheat grill or oven to 350 degrees F.
2
Place pork in a medium roasting pan.
3
Stir together the stock, vinegar, BBQ sauce, jalapenos, onion, and garlic in a bowl.
4
Pour the mixture over the pork and season with salt and pepper.
5
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.
6
Let cool in the braising liquid, then drain the liquid from the meat and shred the meat into bite-sized pieces.
7
Serve on buns, drizzled with Black Pepper Vinaigrette.
8
2 tablespoons canola oil
9
1 large Spanish onion, coarsely chopped
10
3 cloves garlic, coarsely chopped
11
2 tablespoons ancho chili powder
12
1 tablespoon pasilla chili powder
13
1 tablespoon New Mexican chili powder
14
3 cups canned plum tomatoes with juices, pureed
15
1 cup water
16
1/4 cup ketchup
17
1/4 cup red wine vinegar
18
2 tablespoons Worcestershire sauce
19
1/4 cup dark brown sugar
20
1/4 cup honey
21
1/4 cup molasses
22
2 tablespoons Dijon mustard
23
2 chipotle chiles in adobo, pureed
24
1/2 cup smooth peanut butter
25
Salt and freshly ground black pepper
26
Heat the oil over medium heat in a heavy-bottomed medium saucepan.
27
Add the onion and garlic and cook until translucent, 3 to 4 minutes.
28
Add the chili powders and cook for 1 minute.
29
Add the tomatoes and water, bring to a boil, and simmer for 10 minutes.
30
Add the remaining ingredients, except the peanut butter, and simmer for an additional 20 to 30 minutes or until thickened slightly, stirring occasionally.
31
Transfer the mixture to a food processor with the peanut butter and puree until smooth.
32
Season with salt and pepper, to taste.
33
Pour into a bowl and allow to cool at room temperature.
34
1/2 cup rice vinegar
35
1 heaping tablespoon Dijon mustard
36
1/4 teaspoon salt
37
1/2 teaspoon coarsely ground black pepper
38
2 teaspoons honey
39
3/4 cup extra-virgin olive oil
40
Whisk together the vinegar, mustard, salt, pepper, and honey until combined.
41
Slowly whisk in the oil until emulsified.
42
Set aside until ready to use.

Pulled Pork with Black Pepper Vinegar

How did you like this recipe?

Frequently Asked Questions