PULLED PORK WITH BLACK PEPPER VINEGAR
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 SANDWICH WITH BLACK PEPPER VINEGAR SAUCE AND GREEN ONION SLAW
Steps:
- For the Dry Rub: Add all the dry rub ingredients into a medium-sized bowl and stir until thoroughly combined.
- For the pork shoulder: Place the pork, fat side up, on a clean baking sheet. Season the pork on all sides with salt and pepper then rub the dry rub all over the pork, pressing into the meat. Cover the pork with plastic wrap and place into the refrigerator for 7 hours.
- Black Pepper Vinegar Sauce: Place all the ingredients into a blender and blend until emulsified. Add water if the sauce is too thick.
- Green Onion Slaw: Place the green onions, vinegar, chiles, mayonnaise, salt, pepper and oil into a blender and blend until emulsified. Place the cabbage and red onions in a bowl, add the dressing and stir until combined. Fold in the cilantro and season with salt and pepper, to taste.
- For the pork shoulder: Remove the pork from the refrigerator 30 minutes prior to cooking. Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for a smoker, or 1 cup for a barbecue, start fire and bring temperature of smoker or barbecue to 225 degrees F to 250 degrees F. Place the pork on the rack in smoker or barbecue. Cover and cook until an instant-read thermometer inserted into the center of the pork reaches 165 degrees F. Turn pork every 45 minutes, about 6 hours total. If using the smoker, after 2 hours place the pork into the smoker pan and fill halfway with chicken stock. (This is to prevent the shoulder from drying out.) Add more charcoal, as needed, to maintain 225 degrees F to 250 degrees F and more wood drained wood chips (1/2 cup for the smoker or 1 cup for the barbecue with each addition) to maintain smoke level. Transfer pork to a clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter and toss with most of the Black Pepper Vinegar Sauce, reserving the rest for drizzling the bun. Pour any juice from the baking sheet over the pork.
- For assembly: Drizzle the sauce on the top and bottom of the bun. Top the bottom bun with the meat, another drizzle of sauce, Green Onion Slaw and finish with the top of the bun.
LEXINGTON-STYLE VINEGAR PULLED PORK SAUCE
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
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
PULLED PORK BARBECUE WITH HOT PEPPER VINEGAR SAUCE
Make and share this Pulled Pork Barbecue With Hot Pepper Vinegar Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 4h30m
Yield 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Make the rub: in a bowl, combine all the rub ingredients.
- Coat roast evenly with the rub; let stand at room temperature for 30 minutes before grilling.
- Grill the roast, fat side up, over Indirect Medium heat until the internal temperature reaches between 185° and 190°, 3-4 hours.
- The meat should be so tender it pulls apart easily.
- Remove from the grill, place on a platter, and loosely cover with foil; let rest for 20 minutes.
- Make the sauce: in a saucepan, combine the sauce ingredients, including salt and pepper to taste; bring to a boil.
- Decrease heat to low and simmer for 10 minutes; keep warm.
- Thinly slice, chop, or pull the pork meat into shreds with your fingers or two forks, discarding any large bits of fat.
- Moisten the meat with some of the sauce and mix well in a bowl.
- Grill buns over Direct Medium heat until lightly toasted, about 30 seconds.
- Serve the pulled pork warm on the buns with the remaining sauce on the side.
Nutrition Facts : Calories 406.1, Fat 30.8, SaturatedFat 10.6, Cholesterol 107.5, Sodium 256.7, Carbohydrate 4.3, Fiber 0.4, Sugar 3.4, Protein 25.5
PULLED PORK WITH BLACK PEPPER VINEGAR
Make and share this Pulled Pork With Black Pepper Vinegar recipe from Food.com.
Provided by Mitakola
Categories Lunch/Snacks
Time 4h30m
Yield 8-10 buns, 8-10 serving(s)
Number Of Ingredients 10
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.
- 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
- Whisk together the vinegar, mustard, salt, pepper, and honey until combined. Slowly whisk in the oil until emulsified. Set aside until ready to use.
Nutrition Facts : Calories 188.1, Fat 3.5, SaturatedFat 0.8, Cholesterol 2.7, Sodium 590.3, Carbohydrate 31.3, Fiber 1.7, Sugar 6.3, Protein 7.3
SOUTHERN PULLED PORK
North Carolina Style Pulled Pork -- from memory! It's usually served on buns with coleslaw piled on top and vinegar sauce.
Provided by JubalHarshaw
Categories Pork
Time 3h30m
Yield 20 sandwiches, 20 serving(s)
Number Of Ingredients 15
Steps:
- Combine all the spices to form a dry rub and press into all surfaces of the pork roast.
- Grill over low heat or in oven preheated to 225 for two and half to three hours. It should be about 170 degrees in the center. Let stand for ten minutes after you remove it from the grill or oven.
- Shred the pork into pieces with two forks.
- Mix in plenty of the vinegar sauce.
Nutrition Facts : Calories 248.7, Fat 18.6, SaturatedFat 6.4, Cholesterol 64.5, Sodium 306.3, Carbohydrate 3.7, Fiber 0.5, Sugar 2.8, Protein 15.4
THE BEST PULLED PORK SANDWICHES EVER!!!
Make and share this The Best Pulled Pork Sandwiches Ever!!! recipe from Food.com.
Provided by Aramaki
Categories Lunch/Snacks
Time P1DT6h
Yield 20 serving(s)
Number Of Ingredients 28
Steps:
- Pork shoulder dry rub.
- Add, ancho chili powder, paprika, ground dried oregano, ground coriander, dry mustard, ground cumin, kosher salt, freshly ground black pepper, chile de arbol, Salt and freshly ground black pepper.
- combine all these dry ingredients and rub the pork shoulder with it. I let it sit in the fridge for about 24 hours but you can use immediately if you like. If you do refrigerate it, make sure one you remove it from the refrigerator you let it come to room temperature before you start cooking it.
- soak your wood chips in water for about half an hour before use.
- Smoke it for about 5 or 6 hours at about 225 degrees.
- Add fresh wood chips every 45 minutes or so.
- Cook until internal temperature reads about 155 or 160.
- let it sit for about half an hour before pulling the meat.
- Black pepper vinegar sauce.
- 1/4 cup rice wine vinegar.
- 2 tablespoons Dijon mustard.
- 2 teaspoons honey.
- 1/2 teaspoon whole black peppercorns.
- Salt.
- 1/2 cup plus 2 tablespoons canola/olive oil blend Water, if needed.
- Add Rice wine Vinegar, Dijon Mustard, honey, peppercorns and salt in a blender and drizzle the oil until a good consistency is reached. if its too thick add some water.
- Slaw.
- Cut all vegetables and put in large bowl.
- combine vinegar, mayonnaise, salt and pepper, and honey in a blender. while blending the dressing, slowly drizzle in the olive oil to emulsify.
- Toss vegetation with the dressing and it should be ready to go.
- maybe add salt and pepper to taste but that should be a good amount.
- Pull the pork and put it on buns of your choice. Add the Black pepper vinegar sauce on the meat and then finish with a heap of the slaw.
Nutrition Facts : Calories 806.6, Fat 61, SaturatedFat 19.5, Cholesterol 209.7, Sodium 642.5, Carbohydrate 10.9, Fiber 4.6, Sugar 3.7, Protein 53.1
BOBBY FLAY'S PULLED PORK WITH BLACK PEPPER VINEGAR SAUCE
Steps:
- Place the pork, fat side up, on a large rimmed baking sheet. Season on both sides with salt and pepper. Mix all the remaining ingredients together in a small bowl, and add 1 tablespoon kosher salt and 1 tablespoon black pepper. Rub this all over the pork. Cover with plastic wrap and refrigerate for at least 1 hour and up to 8 hours.
- Following the manufacturer's 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 250°F.
- Set the pork on a rack in the smoker. Cover and cook, turning the pork every 45 minutes, until a meat thermometer inserted into the center of the pork registers 165°F, about 6 hours. Add more charcoal as needed to maintain the temperature and more drained wood chips to maintain the smoke level.
- Transfer the pork to a clean rimmed baking sheet, and let stand until cool enough to handle. Then shred the meat into bite-size pieces. Mound them on a platter and drizzle with some of the Black Pepper Vinegar Sauce. Pour any accumulated juices from the baking sheet over the pork.
- Black Pepper Vinegar Sauce
- Combine the vinegar, mustard, honey, salt, and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified.
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