Pulled Pork with Black Pepper Vinegar

By Bobby FlayPublished: May 26, 2012

Kate Mathis

Yields:

Total Time:

9 hrs 30 mins

Cal/Serv:

725

Jump to recipe

These mouthwatering sandwiches with a quick, spicy sauce make a hearty meal. Try Bobby Flay's smoker technique for great grilled flavor, or keep it simple with our slow-cooker method.

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Ingredients

cup
ancho chile powder
2 Tbsp.
sweet Spanish smoked paprika
1 Tbsp.
ground and dried oregano
1 Tbsp.
ground coriander
1 Tbsp.
dry mustard
1 tsp.
ground cumin
1/2 tsp.
chile de árbol powder or cayenne
4 1/2 tsp.
Kosher salt
2 1/2 tsp.
pepper
1
pork shoulder
1/2 cup
rice vinegar
1/4 cup
Dijon mustard
1 Tbsp.
honey
3/4 cup
canola oil
2 Tbsp.
canola oil
12
hamburger buns

Directions

1. Step 1In small bowl, combine all spices and 1 teaspoon each salt and black pepper.
2. Step 2Place pork on jelly-roll pan. Season with 2 teaspoons salt and 1/2 teaspoon black pepper; rub spice mixture all over pork. Cover and refrigerate at least 1 hour or up to 8 hours.
3. Step 3Following manufacturer's instructions, start fire for smoker with lump charcoal and 1/2 cup drained soaked wood chips. Bring temperature of smoker to 225 degrees F to 250 degrees F.
4. Step 4In smoker, set pork on rack; cover and cook 6 to 9 hours or until meat thermometer inserted into center of pork registers 165 degrees F, turning hourly. Add more charcoal as needed to maintain temperature, and more drained wood chips to maintain smoke level.
5. Step 5Meanwhile, in blender, puree vinegar, mustard, honey, 1 1/2 teaspoons salt, and 1 teaspoon coarsely ground black pepper. With blender running, add oil in slow stream until emulsified. Can be refrigerated for up to 3 days.
6. Step 6Transfer pork to clean pan; cool slightly. Shred meat into bite-size pieces, discarding bone and fat. Mound meat on platter; drizzle with some of vinegar sauce and any accumulated pan juices. Serve pork on buns with remaining sauce.

Tips & Techniques

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