Pulled Pork With Black Pepper Vinegar

Recipe by Mitakola
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READY IN: 4hrs 30mins
SERVES: 8-10
YIELD: 8-10 buns
UNITS: US

INGREDIENTS

Nutrition
  • 1
    pork butt, trimmed of excess fat
  • 3
    cups chicken stock
  • 1
    cup chipotle-molasses barbecue sauce (separate recipe)
  • 2
    jalapeno peppers, chopped
  • 1
    large red onion, chopped
  • 6
    garlic cloves, chopped
  • salt and pepper
  • 8
    soft buns, for serving
  • black pepper vinaigrette (recipe to follow)
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DIRECTIONS

  • 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.
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