Pulled Pork With Black Pepper Vinegar
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
61
Spice
48
Sweetness
57
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
3 cups
Chicken Stock1 cup
Rice Vinegar1 large
Red Onion (chopped)3 cloves
Garlic (coarsely chopped)1 tsp
Salt2 tbsps
Canola Oil2 tbsps
Ancho Chili Powder1 tbsp
Pasilla Chili (powder)1 tbsp
Chili Powder (new mexican)1 cup
Water1 cup
Ketchup1 cup
Red Wine Vinegar2 tbsps
Worcestershire Sauce1 cup
Dark Brown Sugar2 tsps
Honey1 cup
Molasse1 cup
Smooth Peanut Butter3 cup
Extra-Virgin Olive OilDirections:
1
Preheat grill or oven to 350 degrees F
2
Place pork in a medium roasting pan
3
Stir together the stock, vinegar, BBQ sauce, jalapenos, onion, and garlic in a bowl
4
Pour the mixture over the pork and season with salt and pepper
5
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
6
Let cool in the braising liquid, then drain the liquid from the meat and shred the meat into bite-sized pieces
7
Serve on buns, drizzled with Black Pepper Vinaigrette
8
Heat the oil over medium heat in a heavy-bottomed medium saucepan
9
Add the onion and garlic and cook until translucent, 3 to 4 minutes
10
Add the chili powders and cook for 1 minute
11
Add the tomatoes and water, bring to a boil, and simmer for 10 minutes
12
Add the remaining ingredients, except the peanut butter, and simmer for an additional 20 to 30 minutes or until thickened slightly, stirring occasionally
13
Transfer the mixture to a food processor with the peanut butter and puree until smooth
14
Season with salt and pepper, to taste
15
Pour into a bowl and allow to cool at room temperature
16
Whisk together the vinegar, mustard, salt, pepper, and honey until combined
17
Slowly whisk in the oil until emulsified
18
Set aside until ready to use