| Level: | Easy |
| Total: | 5 hr 30 min |
| Prep: | 45 min |
| Cook: | 4 hr 45 min |
| Yield: | 8 servings |
Ingredients
- 1 pork butt, trimmed of excess fat
- 3 cups chicken stock
- 1 cup rice vinegar
- 1 cup Chipotle-Molasses BBQ Sauce, recipe follows
- 2 jalapeno peppers, chopped
- 1 large red onion, chopped
- 6 cloves garlic, chopped
- Salt and pepper
- Salt and pepper
- 8 soft buns, for serving
- Black Pepper Vinaigrette, recipe follows
- 2 tablespoons canola oil
- 1 large Spanish onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 2 tablespoons ancho chili powder
- 1 tablespoon pasilla chili powder
- 1 tablespoon New Mexican chili powder
- 3 cups canned plum tomatoes with juices, pureed
- 1 cup water
- 1/4 cup ketchup
- 1/4 cup red wine vinegar
- 2 tablespoons Worcestershire sauce
- 1/4 cup dark brown sugar
- 1/4 cup honey
- 1/4 cup molasses
- 2 tablespoons Dijon mustard
- 2 chipotle chiles in adobo, pureed
- 1/2 cup smooth peanut butter
- Salt and freshly ground black pepper
- 1/2 cup rice vinegar
- 1 heaping tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 2 teaspoons honey
- 3/4 cup extra-virgin olive oil
Instructions
- Preheat grill or oven to 350 degrees F.
- 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.
- 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.
- Whisk together the vinegar, mustard, salt, pepper, and honey until combined. Slowly whisk in the oil until emulsified. Set aside until ready to use.
Reviews
I changed some of the ingredients a little bit, but it came out AMAZING. I roasted it low and slow for about 7 hours and it fell off the bone. I also tossed in a beer to help with everything. I also didn’t use the sauce – I reduced what the pork was cooked in for about 40 minutes and then put half of it in a food processor and used that as the sauce.
After reading the reviews, I only have two suggestions; If you don’t like the black pepper vinegar, try substituting apple cidar vinegar. Vinegar is the key to cooking pork to it’s most tender and dilectable state. If you don’t like the peanut butter, don’t use it. Two thumbs way up for this recipe! Thanks again Mr. Flay
This was not my favorite Bobby recipe. The peanut butter in the sauce was okay in the dish, but there is an awful lot left over that can not be used for anything else. Maybe the 1 cup should have been taken out and a small amount of PB added to that, leaving the rest to be enjoyed on the pork or at another time. The pork was tender. The braising liquid flavor did not penetrate the meat, even after I pulled it into large chunks to cool in the liquid. I doubt I will make this again.
I loved this recipe. Bobby is one of my favs! I will suggest one thing though, if you go through the trouble to make the BBQ sauce, Leave Out the Peanut Butter! The sauce was amazing until I added that last ingredient. It reminded me of beef satay sauce, great for that not so great for BBQ sauce. I think I understand why he added it. This BBQ sauce is not intended to be used as a sauce for the pork when you are eating it rather, it’s a way to caramelize the outside of the pork butt. The pork did come out amazing, but my nieces and I (they helped me make the sauce) were disappointed that we couldn’t use the savory sauce (as a sauce on top of the pork when you serve it) once we added the peanut butter.
I think the next time I serve it, I’ll have two side sauces, the one he suggests and a BBQ sauce for those that prefer it this way. In either case, the pork is to die for! Thanks Bobby.
So great, so fast! I know 4 hours sounds like a long time but it went by fast for me! It was tender, and tasted great! Thanks Flay!
I also skip the made from scratch BBq sauce and also used boneless pork chops instead of butt and it was delicious! I love this recipe and will definitely do it again.
This is a tasty and easy pulled pork recipe. Although, I did skip the made from scratch bbq sauce and used store bought instead, everything still turned out great. The black pepper vinegar wasn’t such a hit, but no biggie. Thanks Bobby!
I am a serious BBQ’er made this for function with friends
they “licked the plater clean”….need is say more
they “licked the plater clean”….need is say more
I smoke and grill all the time. Living in Florida, that is what we love to do. I made this and was told by all that enjoyed it that it was the best yet. (I am told that my bbq is the best around) All I could say is, “Thank the master, Bobby” This is a must try for anyone!!!
This sounds wonderful, even with the peanut butter. I’ll try anything once! I was wondering if this would work in a slow cooker since it cooks for 3-4 hours in liquid. The beer idea sounds great too; should make the meat really tender and flavorful.