We had a yummy Independence Day picnic this week. My sister was in town and when I asked her if she knew of any 'pulled meat' sandwich recipes she shared this Bobby Flay favorite found in her Good Housekeeping magazine. (Why not experiment with a new recipe on a holiday?!? That's how we roll in my house.)
The pepper rub for the meat may seem intimidating but it's the perfect amount of spice. I especially liked the addition of the mustard vinegar to the sandwich. Delicious!
Pulled Pork with Black Pepper Vinegar
1/3 c ancho chile powder
2 T sweet Spanish (smoked) paprika
1 T ground dried Oregano
1 T ground coriander
1 T dry mustard
1 t ground cumin
1/2 t chile de arbol powder or cayenne
kosher salt and pepper
1 bone-in pork shoulder (5-6 lbs.), trimmed
12 hamburger buns
1/2 c rice vinegar
1/4 c Dijon mustard
1 T honey
3/4 c plus 2 T canola oil
In a small bowl, combine all spices and 1 teaspoon each salt and 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.
Place pork in 6-quart slow cooker bowl. Add 1 can (14 oz) lower-sodium chicken broth. Cook, covered, on Low 10 to 12 hours or until tender when pierced with tip of knife and cooked through (165 degrees F).
In blender, puree vinegar, mustard, honey, 1 1/2 teaspoons salt, and 1 teaspoon coarsely ground 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-sized 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 and topped with coleslaw. (My preferred 'slaw recipe is found HERE.)
Who Dished it first? Bobby Flay in Good Housekeeping July 2012