PULLED PORK WITH BLACK PEPPER VINEGAR SAUCE

PULLED PORK WITH BLACK PEPPER VINEGAR SAUCEIt is hard for me to walk away from pulled pork. Not only they taste good, but they are pretty versatile. You can use pulled pork on burgers, wraps, rice (yes…we can make everything work with rice), and of course noodles too, and any other starches you like!

For this recipe, I used the pulled pork recipe from the winner of Bobby Flay’s Throwdown cookbook and I used the black pepper vinegar sauce from Bobby Flay’s. I personally think this combo was super delicious.
When it comes to making pulled pork, there is simply no short cut to the amount of cooking time. If you plan to make this, just know that this recipe requires an overnight of marinating the pork and then an additional of 8-10 hours of slowly roasting the pork which resulted in super tender pulled pork.

If you ask me..seriously woman, do you think this is worth making ? I will tell you in a heart beat.. Yes, it does, every minute of it. I like easy and simple recipes too and I really don’t mind going all out every now and then for super treat like this!! Which is why you see vast variety of recipes on my site, from very easy to more complicated ones and anything in between. It’s always nice to have varieties ;)

PULLED PORK WITH BLACK PEPPER VINEGAR SAUCE

PULLED PORK WITH BLACK PEPPER VINEGAR SAUCE (4-6 servings)
 

What you will need:
  • 3-4 lbs bone-in pork shoulder with some fat
  • 6 to 8 cups apple juice, for the roasting pan and for spraying
Rub:
  • 1 Tbsp kosher salt
  • 2 Tbsp dark brown sugar
  • ¼ cup chili powder
  • 1½ Tbsp sweet Spanish paprika
  • 1½ tsp freshly ground black pepper
  • 1¼ tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp taco spice
  • 1 tsp onion powder
  • 1 tsp dry mustard
  • ¼ tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg
  • ⅛ tsp curry powder
  • ⅛ tsp ground coriander
  • ⅛ tsp ground cumin
  • ½ cup granulated sugar
Sauce:
  • ½ cup rice vinegar
  • ¼ cup Dijon mustard
  • 1 Tbsp honey
  • 1½ tsp kosher salt
  • 1 tsp coarsely ground black pepper
  • ¾ cup plus 2 Tbsp canola oil

Instructions:
  1. The night before you roast the pork, coat it heavily with the dry rub. Wrap in plastic wrap or place in a plastic bag, and refrigerate overnight
  2. Remove the pork from the refrigerator 2 hours prior to cooking. Preheat the oven to 250 F
  3. Put the pork butt, fat side up, in a roasting pan with enough apple juice to cover the bottom of the pan. Cook in the oven until the exterior of the pork is mahogany colored, about 4 hours, adding more apple juice as needed. If the exterior is drying out, spray the pork with apple juice
  4. Carefully transfer the pork to long pieces of the double-layered heavy-duty foil. Pull up the sides of the foil, add ½ cup apple juice to the foil, and wrap so it’s as airtight as possible. Return to the oven and cook until the internal temperature of the pork is 190 F to 195 F, 4 to 5 hours
  5. Unwrap, let cool, slightly, and pull the pork to the desired consistency. Serve on a hamburger bun, or tortilla wrap if you wish and top with the black pepper vinegar sauce
  6. 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

PULLED PORK WITH BLACK PEPPER VINEGAR SAUCEPULLED PORK WITH BLACK PEPPER VINEGAR SAUCE

 

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