Pulled Pork Sandwich With Black Pepper Vinegar Sauce And Green Onion Slaw Recipes

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PULLED PORK WITH BLACK PEPPER VINEGAR



Pulled Pork with Black Pepper Vinegar image

Provided by Bobby Flay

Categories     main-dish

Time 5h30m

Yield 8 servings

Number Of Ingredients 35

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
Salt and pepper
8 soft buns, for serving
Black Pepper Vinaigrette, recipe follows
2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon New Mexican chili powder
3 cups canned plum tomatoes with juices, pureed
1 cup water
1/4 cup ketchup
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
1/4 cup dark brown sugar
1/4 cup honey
1/4 cup molasses
2 tablespoons Dijon mustard
2 chipotle chiles in adobo, pureed
1/2 cup smooth peanut butter
Salt and freshly ground black pepper
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

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.
  • Heat the oil over medium heat in a heavy-bottomed medium saucepan. Add the onion and garlic and cook until translucent, 3 to 4 minutes. Add the chili powders and cook for 1 minute. Add the tomatoes and water, bring to a boil, and simmer for 10 minutes. Add the remaining ingredients, except the peanut butter, and simmer for an additional 20 to 30 minutes or until thickened slightly, stirring occasionally. Transfer the mixture to a food processor with the peanut butter and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature.
  • Whisk together the vinegar, mustard, salt, pepper, and honey until combined. Slowly whisk in the oil until emulsified. Set aside until ready to use.

PULLED PORK SANDWICHES



Pulled Pork Sandwiches image

The Big Hurt's pulled pork sandwiches, smoked until tender and tossed in an easy barbecue sauce.

Provided by Frank Thomas

Categories     Pork     Grill/Barbecue     Summer     Cumin     Vinegar     Meat     Sandwich     Juneteenth     Fourth of July     Backyard BBQ

Yield Serves 12

Number Of Ingredients 21

For the Pork:
4 tablespoons sweet paprika
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
2 tablespoons salt
1 tablespoon dried oregano
1 tablespoon sugar
2 tablespoons ground black pepper
2 teaspoons cayenne pepper
1 bone-in pork roast, preferably Boston butt (6-8 pounds)
Easy Barbecue Sauce:
2 tablespoons vegetable oil
1 onion, finely chopped
3 garlic cloves, minced
1½ cups ketchup
½ cup cider vinegar
¼ cup Worcestershire sauce
⅓ cup sugar
1 tablespoon chili powder
½ teaspoon cayenne pepper

Steps:

  • Add paprika, chili powder, cumin, brown sugar, salt, oregano, sugar, black pepper, and cayenne pepper to a small bowl and mix to combine. Rub the mixture into the pork roast, then wrap meat tightly with two layers of plastic wrap and refrigerate for at least 3 hours.
  • About 1 hour prior to cooking, unwrap the roast and let it come to room temperature. At the same time, soak 3-4 cups of wood chunks in cold water and then drain.
  • Heat the vegetable oil in a saucepan over medium heat, then cook the onion and garlic for about 5 minutes. Add the ketchup, vinegar, Worcestershire sauce, sugar, chili powder, and cayenne pepper, then reduce the heat and simmer until the sauce has thickened, about 20 minutes. Transfer to a bowl and set aside.
  • Preheat grill to high. Place the wood chips in a smoker box or vented foil pouch and heat until they begin to smoke. Turn the heat down to medium. When your grill is about 250 degrees, place the pork on the grill and cook until it is fork-tender and the internal temperature reaches 165 degrees, about 5-6 hours. Rotate the meat every 45 minutes.
  • Transfer the pork to a rimmed baking sheet. When cool enough to handle, use two large forks to shred the meat into bite-size pieces. Mound the meat onto a platter and toss with 1 cup of the barbecue sauce. Serve the remaining sauce with the buns of your choice.

LEXINGTON-STYLE VINEGAR PULLED PORK SAUCE



Lexington-Style Vinegar Pulled Pork Sauce image

Found this recipe in Chile Pepper magazine and modified it a bit. Never having had pulled pork in Lexington, I can't say whether or not it is authentic. I can say it was a really good addition to pulled pork.

Provided by iris5555

Categories     Sauces

Time 15m

Yield 1 cup

Number Of Ingredients 8

1 cup cider vinegar
1 1/2 teaspoons kosher salt
1 1/2 teaspoons white pepper
1/2 teaspoon red pepper flakes (original recipe called for up to 1 1/2 tsp)
1 tablespoon white sugar
2 tablespoons brown sugar
1/4 teaspoon fresh ground black pepper
1/4 cup ketchup

Steps:

  • Mix all ingredients together and let sit for at least 10 minutes.
  • The longer it sits, the hotter it will get so start with a lesser amount of red pepper flakes if you're a wimp like me.

Nutrition Facts : Calories 276.1, Fat 0.5, SaturatedFat 0.1, Sodium 3308, Carbohydrate 60, Fiber 1.5, Sugar 53.9, Protein 1.6

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