Pulled Pork with Black Pepper Vinegar (Bobby Flay) Recipe

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Pulled Pork with Black Pepper Vinegar (Bobby Flay)
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Ingredients
10
Count
Nutrition
288
Calories
Total time
330
Minutes
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Ingredients:

Directions:

  1. Preheat grill or oven to 350 degrees F.
  2. Place pork in a medium roasting pan. Stir together the stock, vinegar, BBQ sauce, jalapenos, onion, and garlic in a 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. Let cool in the braising liquid, then drain the liquid from the meat and shred the meat into bite-sized pieces. Serve on buns, drizzled with Black Pepper Vinaigrette.
  3. Chipotle-Molasses BBQ Sauce:
  4. 2 tablespoons canola oil
  5. 1 large Spanish onion, coarsely chopped
  6. 3 cloves garlic, coarsely chopped
  7. 2 tablespoons ancho chili powder
  8. 1 tablespoon pasilla chili powder
  9. 1 tablespoon New Mexican chili powder
  10. 3 cups canned plum tomatoes with juices, pureed
  11. 1 cup water
  12. 1/4 cup ketchup
  13. 1/4 cup red wine vinegar
  14. 2 tablespoons Worcestershire sauce
  15. 1/4 cup dark brown sugar
  16. 1/4 cup honey
  17. 1/4 cup molasses
  18. 2 tablespoons Dijon mustard
  19. 2 chipotle chiles in adobo, pureed
  20. 1/2 cup smooth peanut butter
  21. Salt and freshly ground black pepper
  22. Heat the oil over medium heat in a heavy-bottomed medium saucepan. Add the onion and garlic and cook until translucent, 3 to 4 minutes. Add the chili powders and cook for 1 minute. Add the tomatoes and water, bring to a boil, and simmer for 10 minutes. Add the remaining ingredients, except the peanut butter, and simmer for an additional 20 to 30 minutes or until thickened slightly, stirring occasionally. Transfer the mixture to a food processor with the peanut butter and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature.
  23. Black Pepper Vinaigrette:
  24. 1/2 cup rice vinegar
  25. 1 heaping tablespoon Dijon mustard
  26. 1/4 teaspoon salt
  27. 1/2 teaspoon coarsely ground black pepper
  28. 2 teaspoons honey
  29. 3/4 cup extra-virgin olive oil
  30. Whisk together the vinegar, mustard, salt, pepper, and honey until combined. Slowly whisk in the oil until emulsified. Set aside until ready to use.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 288.32 Kcal (1207 kJ)
Calories from fat 52.72 Kcal
% Daily Value*
Total Fat 5.86g 9%
Cholesterol 27.05mg 9%
Sodium 421.49mg 18%
Potassium 248.91mg 5%
Total Carbs 42.57g 14%
Sugars 9.71g 39%
Dietary Fiber 1.53g 6%
Protein 16.19g 32%
Vitamin C 6.2mg 10%
Iron 1.4mg 8%
Calcium 36mg 4%
Amount Per 100 g
Calories 115.18 Kcal (482 kJ)
Calories from fat 21.06 Kcal
% Daily Value*
Total Fat 2.34g 9%
Cholesterol 10.81mg 9%
Sodium 168.38mg 18%
Potassium 99.43mg 5%
Total Carbs 17.01g 14%
Sugars 3.88g 39%
Dietary Fiber 0.61g 6%
Protein 6.47g 32%
Vitamin C 2.5mg 10%
Iron 0.5mg 8%
Calcium 14.4mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.9
    Points
  • 7
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

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