Pulled Pork With Black Pepper Vinegar

This delicious pulled pork recipe is perfect for a comforting, hearty meal that’s surprisingly easy to make. Slow-cooked to tender perfection, it’s infused with smoky, tangy flavors from a homemade Chipotle-Molasses BBQ sauce. Serve it on soft buns with a zesty black pepper vinaigrette for a meal that’s simple yet irresistibly flavorful.

Recipe Ingredients:

• 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

Chipotle-Molasses BBQ Sauce:

• 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

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

How To Make Pulled Pork With Black Pepper Vinegar?

1. Preheat the oven or grill to 350°F/175°C: Place the pork butt in a medium roasting pan.
2. Prepare the braising mixture: In a bowl, mix the chicken stock, rice vinegar, Chipotle-Molasses BBQ Sauce, chopped jalapenos, onion, and garlic. Pour the mixture over the pork and season with salt and pepper.
3. Cook the pork: Cover the pan with foil and cook for 3 1/2 to 4 hours or until the pork is fork-tender. Let it cool in the braising liquid.
4. Shred the meat: Drain the braising liquid, then shred the pork into bite-sized pieces. Serve the pork on soft buns, drizzled with Black Pepper Vinaigrette.
5. Make the Chipotle-Molasses BBQ Sauce: Heat canola oil in a saucepan over medium heat. Add the onion and garlic, cooking for 3–4 minutes until translucent. Stir in chili powders and cook for 1 minute. Add the pureed tomatoes and water, then simmer for 10 minutes. Mix in ketchup, vinegar, Worcestershire sauce, brown sugar, honey, molasses, mustard, and chipotle chiles. Simmer for 20–30 minutes, stirring occasionally, until thickened. Puree the mixture with peanut butter in a food processor. Season with salt and pepper to taste.
6. Prepare the Black Pepper Vinaigrette: Whisk together the rice vinegar, Dijon mustard, salt, pepper, and honey in a bowl. Slowly whisk in the olive oil until emulsified.

Recipe Tips:

• Trim the Pork Properly: Make sure to remove excess fat from the pork butt before cooking to prevent the dish from becoming too greasy while still keeping enough fat for flavor.
• Use Fresh Ingredients: For the best flavor, use fresh garlic, onions, and jalapenos. Avoid pre-minced or canned versions for this recipe.
• Don’t Skip the Braising Liquid: Allow the pork to cool in the braising liquid after cooking. This step helps keep the meat juicy and adds extra flavor.
• Puree the BBQ Sauce Smoothly: When making the Chipotle-Molasses BBQ Sauce, ensure the sauce is well-pureed. A smooth sauce blends perfectly with the shredded pork.
• Toast the Buns: Lightly toasting the buns adds a bit of crunch and helps them hold up against the juicy pork and vinaigrette, preventing sogginess.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover pulled pork cool to room temperature first. Once cooled, transfer it to an airtight container and refrigerate for up to 3 days.
• Freeze: Allow the pulled pork to cool completely before placing it in a freezer-safe container or bag. Freeze for up to 3 months.
• Reheat: Place the pulled pork in a pan over medium heat. Add a bit of stock or water and stir occasionally until the pork is evenly heated.

Nutrition Facts

• Calories: 401
• Total Fat: 22.59g
• Saturated Fat: 7.623g
• Cholesterol: 109mg
• Sodium: 1021mg
• Potassium: 893mg
• Total Carbohydrate: 9.07g
• Dietary Fiber: 2.2g
• Sugars: 2.17g
• Protein: 38.92g

Check out More Recipes:

• Corned Beef And Cabbage Recipe
• Paella On The Grill Recipe
• Grilled Marinated London Broil
• Easy Mushroom Stroganoff Recipe