Bobby Flay Pulled Pork with Black Pepper Vinegar Recipe

This easy and flavorful Bobby Flay Pulled Pork is perfect for a weekend meal or gathering. Slow-cooked with a complex, homemade Chipotle-Molasses BBQ sauce and finished with a zesty Black Pepper Vinaigrette, the pork turns out incredibly tender and juicy. It’s perfect for serving on soft buns at your next family meal, ready after a long, slow braise.

Bobby Flay Pulled Pork Ingredients

For the Pulled Pork:

• 1 (4-lb.) pork butt (shoulder), trimmed of excess fat
• 3 cups low-sodium chicken stock
• 1 cup rice vinegar
• 1 cup Chipotle-Molasses BBQ Sauce (recipe below)
• 2 jalapeno peppers, chopped
• 1 large red onion, chopped
• 6 cloves garlic, chopped
• Salt and freshly ground black pepper
• 8 soft buns, for serving

For the Chipotle-Molasses BBQ Sauce:

• 2 tablespoons canola oil
• 1 large Spanish onion, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 1 tablespoon each: ancho, pasilla, & New Mexican chili powder
• 3 cups canned plum tomatoes with juices, pureed
• 1 cup water
• 1/4 cup each: ketchup, red wine vinegar, dark brown sugar, honey, & molasses
• 2 tablespoons Dijon mustard
• 2 chipotle chiles in adobo, pureed
• 1/2 cup smooth peanut butter

For the Black Pepper Vinaigrette:

• 1/2 cup rice vinegar
• 1 heaping tablespoon Dijon mustard
• 2 teaspoons honey
• 1/2 teaspoon coarsely ground black pepper
• 1/4 teaspoon salt
• 3/4 cup extra-virgin olive oil

How To Make Bobby Flay Pulled Pork

1. Make the BBQ Sauce: Heat the canola oil in a medium saucepan over medium heat. Add the onion and garlic and cook until soft. Stir in the chili powders and cook for 1 minute more. Add the pureed tomatoes, water, ketchup, vinegar, Worcestershire, brown sugar, honey, molasses, Dijon, and chipotles. Simmer for 20-30 minutes until thickened. Transfer to a food processor, add the peanut butter, and blend until smooth. Season to taste.
2. Make the Vinaigrette: In a medium bowl, whisk together the rice vinegar, Dijon mustard, salt, pepper, and honey. Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is emulsified and smooth.
3. Cook the Pork: Preheat your oven to 350°F. Place the pork in a medium roasting pan. In a bowl, mix together the chicken stock, rice vinegar, 1 cup of the prepared Chipotle-Molasses BBQ sauce, jalapeños, onion, and garlic. Pour this mixture over the pork and season with salt and pepper.
4. Braise Until Tender: Cover the pan tightly with foil and cook for 3.5 to 4 hours, until the pork is fall-apart tender and can be easily shredded with a fork.
5. Shred and Serve: Let the pork cool in its cooking juices for at least 15 minutes. Drain the juices, then shred the meat into small pieces using two forks. Serve the warm pork piled high on soft buns and drizzle generously with the Black Pepper Vinaigrette.

Recipe Tips

• How to get the most tender pork? The most important secret is the low-and-slow cooking method. The gentle, moist heat of the covered roasting pan over several hours is what breaks down the tough pork butt until it is melt-in-your-mouth tender.
• Why let the meat rest in its juices? This is a non-negotiable step. Letting the cooked pork rest in the warm braising liquid allows the meat to reabsorb a significant amount of moisture and flavor, which is the key to an incredibly juicy final product.
• Can I make this ahead of time? Absolutely! Pulled pork is a perfect make-ahead meal. The BBQ sauce, vinaigrette, and the cooked pork are all even more flavorful on the second day.
• What’s the best cut of pork for pulled pork? A pork butt (which is actually from the shoulder) is the absolute best choice. It has excellent marbling and connective tissue that becomes incredibly tender and flavorful with the long, slow cooking process.

What To Serve With Pulled Pork

This is a classic BBQ staple that is perfect piled high on toasted brioche or potato buns. For a complete meal, serve it with traditional sides like:

• Creamy Coleslaw (either on the side or right on the sandwich!)
• Macaroni and Cheese or a classic potato salad
• Southern-style Cornbread
• Baked Beans

How To Store Pulled Pork

• Refrigerate: Store leftovers in an airtight container in the refrigerator, with its cooking juices to keep it moist, for up to 4 days.
• Freeze: Allow the pulled pork to cool completely in its juices. Transfer to a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Pulled Pork Nutrition Facts

• Serving: 1 sandwich
• Calories: 350 kcal
• Carbohydrate: 18g
• Protein: 25g
• Fat: 20g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Bobby Flay Pork Chops and Applesauce Recipe
• Bobby Flay Pulled Pork Recipe
• Bobby Flay Stuffed Peppers Recipe