Bobby Flays Pulled Pork With Black Pepper Vinegar Sauce 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 SANDWICH WITH BLACK PEPPER VINEGAR SAUCE AND GREEN ONION SLAW



Pulled Pork Sandwich with Black Pepper Vinegar Sauce and Green Onion Slaw image

Provided by Bobby Flay

Categories     main-dish

Time 14h15m

Yield 12 servings

Number Of Ingredients 31

1 cup ancho chili powder
1/3 cup Spanish paprika
3 tablespoons ground dried oregano
3 tablespoons ground coriander
3 tablespoons dry mustard
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 teaspoons chile de arbol
1 (6-pound) pork shoulder
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Chicken stock, if needed
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
1 cup coarsely chopped green onions
1/4 cup red wine vinegar
2 serrano chiles
2 tablespoons mayonnaise
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/2 cup pure olive oil
1 head purple cabbage, finely shredded
1 small red onion, halved and thinly sliced
1/4 cup freshly chopped cilantro leaves
Hamburger buns, for serving

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.

BOBBY FLAY'S PULLED PORK WITH BLACK PEPPER VINEGAR SAUCE



Bobby Flay's Pulled Pork with Black Pepper Vinegar Sauce image

Categories     Sauce     Pepper     Pork     Side     Vinegar

Yield serves 8 to 10

Number Of Ingredients 17

1 (5- to 6-pound) pork shoulder, excess fat trimmed
Kosher salt and freshly ground black pepper
1 cup ancho chile powder
1/3 cup sweet Spanish paprika
3 tablespoons ground dried oregano
3 tablespoons ground coriander
3 tablespoons dry mustard
1 tablespoon ground cumin
2 teaspoons chile de árbol powder
Black Pepper Vinegar Sauce (recipe follows)
Black Pepper Vinegar Sauce
1/2 cup rice vinegar
1/4 cup Dijon mustard
1 tablespoon honey
1 1/2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
3/4 cup plus 2 tablespoons canola oil

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.

ROTISSERIE CHICKEN WITH BLACK PEPPER VINEGAR SAUCE



Rotisserie Chicken with Black Pepper Vinegar Sauce image

Provided by Bobby Flay

Time 2h15m

Yield 4 servings

Number Of Ingredients 11

1/4 cup plus 2 tablespoons Dijon mustard
1/4 cup rice wine vinegar
3 tablespoons clover honey
Kosher salt and freshly ground black pepper
1/3 cup canola oil
1/3 cup extra-virgin olive oil
2 tablespoons light brown sugar
2 teaspoons sweet paprika
Kosher salt and freshly ground black pepper
One 4 pound whole chicken, excess fat trimmed, rinsed and patted dry
2 tablespoons canola oil

Steps:

  • For the sauce: Whisk together the mustard, vinegar, honey, 1 1/2 teaspoons salt and 1 tablespoon pepper in a medium bowl. Combine the canola and olive oil, then slowly add to the mustard mixture and whisk until emulsified. Let sit at room temperature while you prepare the chicken. The sauce can be made 2 days in advance and stored, covered, in the refrigerator. Bring to room temperature before serving.
  • For the chicken: Set up the rotisserie according to the manufacturer's directions. Combine the sugar, paprika, 1 1/2 tablespoons salt and 1 teaspoon pepper in a small bowl. Brush the chicken with the oil and rub with the spice mixture.
  • Thread the chicken onto the rotisserie and cook until an instant-read thermometer inserted into the breast registers 165 degrees F, about 1 hour 45 minutes. Remove from the rotisserie, brush liberally with some of the sauce, loosely tent with foil and let rest 15 minutes before slicing. Serve with the sauce on the side.

PULLED PORK SANDWICHES



Pulled Pork Sandwiches image

Provided by Bobby Flay

Categories     main-dish

Time P1DT4h15m

Yield 8 to 12 sandwiches

Number Of Ingredients 25

4 to 6 cups chicken stock or water
1 (3 pound) boneless pork butt
Salt and freshly ground black pepper
BBQ Sauce, recipe follows
8 to 12 soft buns with sesame seeds
Pickled Jalapenos, recipe follows
1 tablespoon canola oil
1 small Spanish onion, finely diced
1 jalapeno, finely diced
2 tomatoes, coarsely chopped
1 (15-ounce) can diced tomatoes
2 cups cider vinegar
1/4 cup honey
1/2 cup light brown sugar
1 tablespoon Worcestershire sauce
Salt
3 cups rice wine vinegar
3 tablespoons sugar
1 teaspoon white peppercorns
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
2 tablespoons kosher salt
3 jalapenos, sliced in half lengthwise
7 sprigs fresh cilantro

Steps:

  • Preheat the grill to medium heat (the grill should maintain a constant temperature of 350 degrees F). Place a drip pan filled half-way with the chicken stock on the briquettes. Season the pork butt with salt and pepper and place on the grates of the grill over the drip pan. Close the cover of the grill and let the pork cook for 1 hour. Turn the pork over and continue grilling for 2 to 3 hours, or until it reaches an internal temperature of 160 degrees F. More chicken stock may be needed to refill the drip pan during grilling. Remove the pork from the grill and let rest for 15 minutes. When it is cool enough to handle, shred the pork into strands with your fingers. Add the shredded pork to the BBQ Sauce and serve on sandwich buns with the Pickled Jalapenos.
  • Heat oil in a medium saucepan on the grates of the grill. Add the onion and jalapeno and cook until soft. Add the fresh tomatoes, canned tomatoes and juices, vinegar, honey, brown sugar and Worcestershire sauce, and cook until the sugar has completely melted and the sauce is slightly reduced and thickened. Season with salt, to taste. Add the shredded pork and stir to coat.
  • Combine the vinegar, sugar, peppercorns, seeds, and salt in a medium saucepan and bring to a boil. Let boil for 2 minutes, and then remove from the heat and let sit until cooled to room temperature.
  • Place the jalapenos, stem side up, into the jar and pour enough cooled vinegar mixture over them to cover. Pack the cilantro sprigs into the jar. Cover and refrigerate for at least 24 hours and up to 4 days.

SIXTEEN-SPICE-RUBBED CHICKEN BREAST WITH BLACK PEPPER VINEGAR SAUCE AND GREEN ONION SLAW



Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw image

Provided by Bobby Flay

Categories     main-dish

Time 34m

Yield 4 servings

Number Of Ingredients 36

1 cup coarsely chopped green onions, white and green parts
1/4 cup red wine vinegar
2 teaspoons honey
2 serrano chiles
2 tablespoons mayonnaise
1/2 cup canola oil
Kosher salt and freshly ground black pepper
1 small head of purple cabbage, finely shredded
1 small red onion, halved and thinly sliced
2 teaspoons poppy seeds
1/4 cup chopped fresh cilantro leaves
1 tablespoon ancho chile powder
1 tablespoon pasilla chile powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground ginger
1 tablespoon brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground fennel seeds
Heaping 1/4 teaspoon chile de arbol
Kosher salt
2 teaspoons coarsely ground black pepper
Heaping 1/4 teaspoon cayenne pepper
4 (8-ounce) boneless chicken breasts, skin on
1/4 cup canola oil
Black Pepper Vinegar Sauce (recipe follows)
1/4 cup rice wine vinegar
1/2 cup extra-virgin olive oil
3 tablespoons Dijon mustard
2 teaspoons honey
1 teaspoon kosher salt
3/4 teaspoon coarsely ground black pepper

Steps:

  • To make the dressing for the slaw, combine the green onions, vinegar, honey, chiles, mayonnaise, oil and salt and pepper to taste in a blender and blend until emulsified.
  • Combine the cabbage, red onion and poppy seeds in a bowl, add the dressing, and stir until combined. Fold in the cilantro and season with salt and pepper to taste. Cover and refrigerate while you grill the chicken or for up to 1 hour.
  • Heat your grill to high.
  • Stir together the ancho powder, pasilla powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, chile de arbol, 2 tablespoons salt, black pepper and cayenne in a small bowl.
  • Brush both sides of the breasts with the oil and season with salt. Rub the top side of each breast with a few tablespoons of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 3 to 4 minutes. Turn the breasts over and continue grilling until just cooked through, 4 to 5 minutes longer.
  • Remove the chicken from the grill and drizzle with the black pepper vinegar sauce. Tent loosely with foil and let rest for 5 minutes. Serve the slaw on the side.
  • Combine the vinegar, oil, mustard, honey, salt and pepper in a blender and blend until smooth. The sauce can be made 1 day in advance, covered and refrigerated. Bring to room temperature before serving.

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