Pulled Pork with Black Pepper Vinegar

Name: Pulled Pork with Black Pepper Vinegar
Prep time: 5 h 30 min
Cook time: 5 h 30 min
Total time: 5 h 30 min
Yield: 8
Cuisine: American
Ingredients: 2 Tbsps ancho chili powder; 2 Tbsps canola oil; 710 milliliters chicken stock; 1 Tbsp pasilla chili powder; 1 Tbsp New Mexican chili powder; 2 chipotle chiles in adobo, pureed; 59 milliliters dark brown sugar; 1 Tbsp heaping tablespoon Dijon mustard; 2 Tbsps Dijon mustard; 3 cloves garlic, coarsely chopped; 6 cloves garlic, chopped; 1 teaspoons coarsely ground black pepper; 59 milliliters honey; 2 teaspoons honey; 2 jalapeno peppers, chopped; 59 milliliters ketchup; 59 milliliters molasses; 177 milliliters extra-virgin olive oil; 1 large Spanish onion, coarsely chopped; 710 milliliters canned plum tomatoes with juices, pureed; 1 pork butt, trimmed of excess fat; 1 large red onion, chopped; 59 milliliters red wine vinegar; 118 milliliters rice vinegar; 237 milliliters rice vinegar; 0 teaspoons salt; 8 servings Salt and pepper; 8 servings Salt and freshly ground black pepper; 118 milliliters smooth peanut butter; 8 soft buns, for serving

Pulled Pork with Black Pepper Vinegar might be just the main course you are searching for. One serving contains 614 calories, 24g of protein, and 23g of fat. This recipe serves 8. This recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up rice vinegar, smooth peanut butter, water, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 5 hours and 30 minutes. It is a rather inexpensive recipe for fans of American food. It is a good option if you're following a dairy free diet.

Instructions

Preheat grill or oven to 350 degrees F.

Equipment you will use

Grill

Oven

Place pork in a medium roasting pan. Stir together the stock, vinegar, BBQ sauce, jalapenos, onion, and garlic in a bowl.

Ingredients you will need

Barbecue Sauce

Jalapeno Pepper

Vinegar

Garlic

Onion

Stock

Pork

Equipment you will use

Roasting Pan

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.

Ingredients you will need

Salt And Pepper

Meat

Pork

Equipment you will use

Grill

Aluminum Foil

Oven

Frying Pan

Let cool in the braising liquid, then drain the liquid from the meat and shred the meat into bite-sized pieces.

Ingredients you will need

Meat

Serve on buns, drizzled with Black Pepper Vinaigrette.

Ingredients you will need

Black Pepper

Vinaigrette

Roll

Heat the oil over medium heat in a heavy-bottomed medium saucepan.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and cook until translucent, 3 to 4 minutes.

Ingredients you will need

Garlic

Onion

Add the chili powders and cook for 1 minute.

Ingredients you will need

Chili Pepper

Add the tomatoes and water, bring to a boil, and simmer for 10 minutes.

Ingredients you will need

Tomato

Water

Add the remaining ingredients, except the peanut butter, and simmer for an additional 20 to 30 minutes or until thickened slightly, stirring occasionally.

Ingredients you will need

Peanut Butter

Transfer the mixture to a food processor with the peanut butter and puree until smooth. Season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Peanut Butter

Equipment you will use

Food Processor

Pour into a bowl and allow to cool at room temperature.

Equipment you will use

Bowl

Whisk together the vinegar, mustard, salt, pepper, and honey until combined. Slowly whisk in the oil until emulsified. Set aside until ready to use.

Ingredients you will need

Mustard

Vinegar

Pepper

Honey

Salt

Cooking Oil

Equipment you will use

Whisk

Equipment

Ingredients

Servings:

2Tbsps

ancho chili powder 2Tbsps

canola oil 710milliliters

chicken stock 1Tbsp

pasilla chili powder 1Tbsp

New Mexican chili powder 2

chipotle chiles in adobo, pureed 59milliliters

dark brown sugar 1Tbsp

heaping tablespoon Dijon mustard 2Tbsps

Dijon mustard 3cloves

garlic, coarsely chopped 6cloves

garlic, chopped 1teaspoons

coarsely ground black pepper 59milliliters

honey 2teaspoons

honey 2

jalapeno peppers, chopped 59milliliters

ketchup 59milliliters

molasses 177milliliters

extra-virgin olive oil 1large

Spanish onion, coarsely chopped 710milliliters

canned plum tomatoes with juices, pureed 1

pork butt, trimmed of excess fat 1large

red onion, chopped 59milliliters

red wine vinegar 118milliliters

rice vinegar 237milliliters

rice vinegar 0teaspoons

salt 8servings

Salt and pepper 8servings

Salt and freshly ground black pepper 118milliliters

smooth peanut butter 8

soft buns, for serving 237milliliters

water 2Tbsps

Worcestershire sauce

Recommended wine: Pinot Noir, Malbec, Sangiovese

Pulled Pork on the menu? Try pairing with Pinot Noir, Malbec, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Jimmy John's Vin De Sandwich Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.