PULLED PORK SANDWICH WITH BLACK PEPPER VINEGAR SAUCE AND GREEN ONION SLAW
Steps:
- For the Dry Rub: Add all the dry rub ingredients into a medium-sized bowl and stir until thoroughly combined.
- For the pork shoulder: Place the pork, fat side up, on a clean baking sheet. Season the pork on all sides with salt and pepper then rub the dry rub all over the pork, pressing into the meat. Cover the pork with plastic wrap and place into the refrigerator for 7 hours.
- Black Pepper Vinegar Sauce: Place all the ingredients into a blender and blend until emulsified. Add water if the sauce is too thick.
- Green Onion Slaw: Place the green onions, vinegar, chiles, mayonnaise, salt, pepper and oil into a blender and blend until emulsified. Place the cabbage and red onions in a bowl, add the dressing and stir until combined. Fold in the cilantro and season with salt and pepper, to taste.
- For the pork shoulder: Remove the pork from the refrigerator 30 minutes prior to cooking. Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for a smoker, or 1 cup for a barbecue, start fire and bring temperature of smoker or barbecue to 225 degrees F to 250 degrees F. Place the pork on the rack in smoker or barbecue. Cover and cook until an instant-read thermometer inserted into the center of the pork reaches 165 degrees F. Turn pork every 45 minutes, about 6 hours total. If using the smoker, after 2 hours place the pork into the smoker pan and fill halfway with chicken stock. (This is to prevent the shoulder from drying out.) Add more charcoal, as needed, to maintain 225 degrees F to 250 degrees F and more wood drained wood chips (1/2 cup for the smoker or 1 cup for the barbecue with each addition) to maintain smoke level. Transfer pork to a clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter and toss with most of the Black Pepper Vinegar Sauce, reserving the rest for drizzling the bun. Pour any juice from the baking sheet over the pork.
- For assembly: Drizzle the sauce on the top and bottom of the bun. Top the bottom bun with the meat, another drizzle of sauce, Green Onion Slaw and finish with the top of the bun.
PULLED PORK WITH BLACK PEPPER VINEGAR
This mouthwatering and spicy pulled pork sandwich makes a hearty meal.
Categories pulled pork vinegar sauce pork barbecue
Time 9h30m
Yield 12
Number Of Ingredients 16
Steps:
- In small bowl, combine all spices and 1 teaspoon each salt and black pepper.
- Place pork on jelly-roll pan. Season with 2 teaspoons salt and 1/2 teaspoon black pepper; rub spice mixture all over pork. Cover and refrigerate at least 1 hour or up to 8 hours.
- Following manufacturer's instructions, start fire for smoker with lump charcoal and 1/2 cup drained soaked wood chips. Bring temperature of smoker to 225 degrees F to 250 degrees F.
- In smoker, set pork on rack; cover and cook 6 to 9 hours or until meat thermometer inserted into center of pork registers 165 degrees F, turning hourly. Add more charcoal as needed to maintain temperature, and more drained wood chips to maintain smoke level.
- Meanwhile, in blender, puree vinegar, mustard, honey, 1 1/2 teaspoons salt, and 1 teaspoon coarsely ground black pepper. With blender running, add oil in slow stream until emulsified. Can be refrigerated for up to 3 days.
- Transfer pork to clean pan; cool slightly. Shred meat into bite-size pieces, discarding bone and fat. Mound meat on platter; drizzle with some of vinegar sauce and any accumulated pan juices. Serve pork on buns with remaining sauce.
Nutrition Facts : Calories 725 calories
CHEDDAR-BLACK PEPPER WAFFLES WITH SAUSAGE AND APPLES MAPLE AGRODOLCE
Steps:
- For the sausage and apples maple agrodolce: Put 1 tablespoon of the canola oil in a cast-iron skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until deeply browned, 8 to 10 minutes. Set aside.
- Put the remaining tablespoon of oil in a medium nonstick skillet over medium heat. Add the onions and toss to coat with the oil, then add the apples, 2 tablespoons of maple syrup and some salt and pepper and cook, stirring frequently, until the apples and onions are very soft and caramelized, about 10 minutes. Add 1 tablespoon of the apple cider vinegar and remove the skillet from the heat. Stir the sausage, thyme and parsley into the caramelized apples; transfer to a bowl and keep warm.
- Put the nonstick skillet back over low heat, add the remaining 6 tablespoons maple syrup and 3 tablespoons cider vinegar and swirl a few times to make the agrodolce.
- For the Cheddar-black pepper waffles: Fit a baking sheet with a baking rack, put the baking sheet in the oven and preheat the oven to 200 degrees F.
- Whisk together the flour, Cheddar, baking powder, sugar, baking soda, salt and pepper in a large bowl. Whisk together the buttermilk, melted butter, hot sauce and eggs in a medium bowl. Add the wet ingredients to the dry ingredients and whisk until just combined. Lumps are ok.
- Preheat the waffle maker according to the manufacturer's instructions. Brush the grates with some melted butter. Ladle about 1/3 cup of the waffle batter into each grate, close the cover and cook until golden brown and crispy, about 4 minutes. The waffles will be misshapen, not perfectly square, with rounded corners. When they are cooked, transfer them to the baking rack and continue with the rest of the batter.
- To serve, put 2 waffles on each of 4 plates. Top each with some sausage and apples and a drizzle of the warm maple syrup and cider vinegar agrodolce. Serve immediately.
PULLED PORK SANDWICHES
Provided by Bobby Flay
Categories main-dish
Time P1DT4h15m
Yield 8 to 12 sandwiches
Number Of Ingredients 25
Steps:
- Preheat the grill to medium heat (the grill should maintain a constant temperature of 350 degrees F). Place a drip pan filled half-way with the chicken stock on the briquettes. Season the pork butt with salt and pepper and place on the grates of the grill over the drip pan. Close the cover of the grill and let the pork cook for 1 hour. Turn the pork over and continue grilling for 2 to 3 hours, or until it reaches an internal temperature of 160 degrees F. More chicken stock may be needed to refill the drip pan during grilling. Remove the pork from the grill and let rest for 15 minutes. When it is cool enough to handle, shred the pork into strands with your fingers. Add the shredded pork to the BBQ Sauce and serve on sandwich buns with the Pickled Jalapenos.
- Heat oil in a medium saucepan on the grates of the grill. Add the onion and jalapeno and cook until soft. Add the fresh tomatoes, canned tomatoes and juices, vinegar, honey, brown sugar and Worcestershire sauce, and cook until the sugar has completely melted and the sauce is slightly reduced and thickened. Season with salt, to taste. Add the shredded pork and stir to coat.
- Combine the vinegar, sugar, peppercorns, seeds, and salt in a medium saucepan and bring to a boil. Let boil for 2 minutes, and then remove from the heat and let sit until cooled to room temperature.
- Place the jalapenos, stem side up, into the jar and pour enough cooled vinegar mixture over them to cover. Pack the cilantro sprigs into the jar. Cover and refrigerate for at least 24 hours and up to 4 days.
SIXTEEN-SPICE-RUBBED CHICKEN BREAST WITH BLACK PEPPER VINEGAR SAUCE AND GREEN ONION SLAW
Steps:
- To make the dressing for the slaw, combine the green onions, vinegar, honey, chiles, mayonnaise, oil and salt and pepper to taste in a blender and blend until emulsified.
- Combine the cabbage, red onion and poppy seeds in a bowl, add the dressing, and stir until combined. Fold in the cilantro and season with salt and pepper to taste. Cover and refrigerate while you grill the chicken or for up to 1 hour.
- Heat your grill to high.
- Stir together the ancho powder, pasilla powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, chile de arbol, 2 tablespoons salt, black pepper and cayenne in a small bowl.
- Brush both sides of the breasts with the oil and season with salt. Rub the top side of each breast with a few tablespoons of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 3 to 4 minutes. Turn the breasts over and continue grilling until just cooked through, 4 to 5 minutes longer.
- Remove the chicken from the grill and drizzle with the black pepper vinegar sauce. Tent loosely with foil and let rest for 5 minutes. Serve the slaw on the side.
- Combine the vinegar, oil, mustard, honey, salt and pepper in a blender and blend until smooth. The sauce can be made 1 day in advance, covered and refrigerated. Bring to room temperature before serving.
BOBBY FLAY'S PULLED PORK WITH BLACK PEPPER VINEGAR SAUCE
Steps:
- Place the pork, fat side up, on a large rimmed baking sheet. Season on both sides with salt and pepper. Mix all the remaining ingredients together in a small bowl, and add 1 tablespoon kosher salt and 1 tablespoon black pepper. Rub this all over the pork. Cover with plastic wrap and refrigerate for at least 1 hour and up to 8 hours.
- Following the manufacturer's instructions and using lump charcoal and 1/2 cup drained soaked wood chips for a smoker or 1 cup for a grill, start a fire and bring the temperature of the smoker to 225° to 250°F.
- Set the pork on a rack in the smoker. Cover and cook, turning the pork every 45 minutes, until a meat thermometer inserted into the center of the pork registers 165°F, about 6 hours. Add more charcoal as needed to maintain the temperature and more drained wood chips to maintain the smoke level.
- Transfer the pork to a clean rimmed baking sheet, and let stand until cool enough to handle. Then shred the meat into bite-size pieces. Mound them on a platter and drizzle with some of the Black Pepper Vinegar Sauce. Pour any accumulated juices from the baking sheet over the pork.
- Black Pepper Vinegar Sauce
- 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.
More about "bobby flays pulled pork with black pepper vinegar sauce recipes"
PULLED PORK WITH TANGY BARBECUE SAUCE - ONCE UPON A CHEF
Web To begin, preheat the oven to 300°F and set an oven rack in the lower-middle position. Pat the pork dry with paper towels. In a small bowl, combine the salt, paprika, cumin, garlic powder, dry mustard, brown …
From onceuponachef.com
From onceuponachef.com
See details
SLOW-COOKER PULLED PORK SANDWICHES RECIPE - FOOD NETWORK
Web Heat the vegetable oil in a large skillet over medium heat. Add the pork and cook, turning, until browned on all sides, about 5 minutes. Remove the pork and transfer to a plate; …
From foodnetwork.com
Author Food Network KitchenSteps 4Difficulty Easy
From foodnetwork.com
Author Food Network KitchenSteps 4Difficulty Easy
See details
VEGAN BBQ MUSHROOM RIBS RECIPE - FOOD NETWORK KITCHEN
Web Whisk the olive oil, soy sauce and 2/3 cup water in a measuring cup or bowl. Pour into the bowl with the mushroom-gluten mixture and stir with a fork. Transfer to a cutting board …
From foodnetwork.com
Author Young Sun Huh for Food Network KitchenSteps 9Difficulty Intermediate
From foodnetwork.com
Author Young Sun Huh for Food Network KitchenSteps 9Difficulty Intermediate
See details
BOBBY FLAY'S BEST BARBECUE RECIPES TO INSPIRE YOUR SUMMER MENU
Web Feb 4, 2022 Bobby Flay's Grilled Red Chile Buttermilk Chicken With Spicy Mango Honey Glaze. Red chile spice-rubbed buttermilk chicken is delicious enough as is, but toss on …
From foodnetwork.ca
From foodnetwork.ca
See details
BOBBY FLAY BBQ SAUCE RECIPE FOR PULLED PORK | DEPORECIPE.CO
Web Dec 16, 2020 Pulled Pork With Black Pepper Vinegar Recipe Bobby Flay Food Network Bobby Flay S Bbq Sauce Sippitysup Making Bobby Flay S Y Bbq Sauce You …
From deporecipe.co
From deporecipe.co
See details
HOUSE & HOME - BOBBY FLAY'S BARBECUE SAUCE RECIPE
Web Jul 1, 2013 Directions. Step 1: Combine the vinegar, ketchup, ancho powder, brown sugar, salt, pepper and cayenne in a medium saucepan and bring to a boil over high heat. …
From houseandhome.com
From houseandhome.com
See details
OVEN-ROASTED PORK TENDERLOIN RECIPE - BOBBY FLAY - FOOD & WINE
Web Mar 29, 2015 Preheat oven to 400°. Combine the chile powder, paprika, garlic, and 1/3 cup of the olive oil in a bowl and mix well. 2. Season the pork tenderloins with salt and pepper.
From foodandwine.com
From foodandwine.com
See details
10 BEST BOBBY FLAY SAUCES RECIPES | YUMMLY
Web Apr 6, 2023 peanuts, garlic, soy sauce, honey, ginger, peanut butter, sriracha sauce and 1 more Cooked Tomato Salsa Bobby Flay Mexican oregano, water, freshly ground black …
From yummly.com
From yummly.com
See details
PULLED PORK WITH BLACK PEPPER VINEGAR – BOBBY FLAY
Web Jun 13, 2010 Black Pepper Vinaigrette, recipe follows Preheat grill or oven to 350 degrees F. Place pork in a medium roasting pan. Stir together the stock, vinegar, BBQ …
From michellesrecipeplace.com
From michellesrecipeplace.com
See details
BOBBY FLAY PULLED PORK RECIPE - THEFOODXP
Web In a bowl, whisk together vinegar, mustard sauce, honey, salt, and black pepper. Mix well. Set aside in the bowl. 3. Cook The Pork Preheat the oven to 350 degrees Fahrenheit. …
From thefoodxp.com
From thefoodxp.com
See details
PULLED PORK BBQ SAUCE RECIPE BOBBY FLAY – EEZY RECIPES
Web 1/2 teaspoon freshly ground black pepper; 2 cups chicken broth ... about 5 minutes. Add the vinegar, ketchup, smoked paprika, cayenne pepper, brown sugar, Worcestershire …
From eezyrecipes.com
From eezyrecipes.com
See details
PULLED PORK WITH BLACK PEPPER VINEGAR : RECIPES - COOKING …
Web 1/2 teaspoon coarsely ground black pepper 2 teaspoons honey 3/4 cup extra-virgin olive oil Directions Preheat grill or oven to 350 degrees F. Place pork in a medium roasting pan. …
From cookingchanneltv.com
From cookingchanneltv.com
See details
BOBBY FLAY PULLED PORK RECIPE SEPTEMBER 2022 RECIPE RECIPES
Web Add the onion and … Whisk together the vinegar, mustard, salt, pepper, and honey until combined. Slowly whisk … › 4.5/5 (13) › Author: Bobby Flay › Servings: 8 › Category: …
From goingshus.motoretta.ca
From goingshus.motoretta.ca
See details
BOBBY FLAY’S BARBECUE SAUCE – LEITE'S CULINARIA
Web Aug 14, 2021 1 tablespoon molasses Kosher salt and freshly ground black pepper Directions Heat the oil in a saucepan over medium-high heat until warm and shimmering. …
From leitesculinaria.com
From leitesculinaria.com
See details
BOBBY FLAY PULLED PORK RECIPE | APRIL 2023 | RECIPE SELF
Web Apr 20, 2021 Step 1: Place the pork, placing the fat side up, on a clean baking sheet. Step 2: Season the pork with salt on all sides along with freshly ground black pepper. Now, …
From recipeself.com
From recipeself.com
See details
BOBBY FLAYS RICH CHICKEN STOCK RECIPES
Web Steps: In a large bowl or baking dish, whisk together 1 quart of the buttermilk, 2 tablespoons salt, 2 teaspoons of chile de arbol powder, or hot sauce, and a little bit of pepper, if …
From findrecipes.info
From findrecipes.info
See details
10 BEST BOBBY FLAY PORK RECIPES | YUMMLY
Web Apr 3, 2023 The Best Bobby Flay Pork Recipes on Yummly | Chicken Bangers With Onion Gravy, Pulled Pork Bbq Spaghetti, Bacon Chocolate Chip Cookies ... Pulled …
From yummly.com
From yummly.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love