Bobby Flay Pulled Pork with Black Pepper Vinegar

This pulled pork is tender, flavorful, and easy to make! Slow-cooked with a tangy Chipotle-Molasses BBQ sauce and topped with a zesty Black Pepper Vinaigrette, it’s perfect for serving on soft buns at your next family meal or gathering.

Ingredients Needed:

• 1 pork butt, trimmed of excess fat
• 3 cups chicken stock
• 1 cup rice vinegar
• 1 cup Chipotle-Molasses BBQ Sauce
• 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

Chipotle-Molasses BBQ Sauce:

• 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

Black Pepper Vinaigrette:

• 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

How To Make Pulled Pork with Black Pepper Vinegar?

1. Cook the Pork: Preheat the oven or grill to 350°F. Place the pork in a medium roasting pan. In a bowl, mix the chicken stock, rice vinegar, Chipotle-Molasses BBQ sauce, jalapeños, onion, and garlic. Pour this over the pork and season with salt and pepper. Cover with foil and cook for 3 1/2 to 4 hours until the pork is tender and easy to shred. Let it cool in the juices, then drain and shred the meat into small pieces. Serve the pork on soft buns and drizzle with Black Pepper Vinaigrette.
2. Make the BBQ Sauce: Heat canola oil in a medium saucepan over medium heat. Add the chopped onion and garlic, cooking for 3 to 4 minutes until soft. Stir in the chili powders and cook for 1 more minute. Add the pureed tomatoes and water, bring to a boil, then simmer for 10 minutes. Add ketchup, vinegar, Worcestershire sauce, brown sugar, honey, molasses, Dijon mustard, and chipotle chiles. Simmer for 20 to 30 minutes, stirring occasionally, until thickened. Transfer the sauce to a food processor, add peanut butter, and blend until smooth. Season with salt and pepper to taste. Let it cool.
3. Make the Vinaigrette: Whisk together rice vinegar, Dijon mustard, salt, pepper, and honey in a bowl. Slowly add the olive oil while whisking until it’s fully mixed. Set aside.

Recipe Tips:

• Choose a Well-Trained Pork Butt: Make sure to select a pork butt with some fat on it for maximum flavor and tenderness. Trimming off too much fat can result in drier meat.
• Slow and Low Cooking: Cook the pork slowly at a low-temperature 350°F to ensure it becomes fork-tender. Rushing the cooking process can result in tough meat.
• Let the Meat Rest in Its Juices: After cooking, let the pork rest in the braising liquid for at least 10 minutes before shredding. This helps the meat soak up more flavor and stay juicy.
• Balance the BBQ Sauce Flavor: Taste the BBQ sauce before adding it to the pork. If you want it spicier, add more chipotle peppers; if you want it sweeter, adjust the sugar or honey levels.
• Serve with Fresh Buns: For the best experience, use soft, fresh buns that can soak up the juices from the pulled pork without falling apart. A crusty bun might not hold up well.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover pulled pork cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 3 days.
• Freeze: To freeze, let the pulled pork cool completely. Place it in a freezer-safe container or bag and store it for up to 3 months.
• Reheat: Heat the pulled pork in a skillet over medium heat. Add a little chicken stock or water to keep it moist. Stir occasionally and cook for 5-7 minutes, until heated through.

Nutrition Facts:

• Calories: 350 kcal
• Total Fat: 20g
• Saturated Fat: 7g
• Cholesterol: 80mg
• Sodium: 600mg
• Potassium: 500mg
• Total Carbohydrate: 18g
• Dietary Fiber: 3g
• Sugars: 10g
• Protein: 25g

Try More Bobby Flay Recipes:

• Pulled Pork Sandwich with Black Pepper Vinegar Sauce and Green Onion Slaw
• Bobby Flay Pulled Pork
• Bobby Flay Eggs Benedict with Apple Sausage and Mustard Hollandaise