Pulled Pork with Black Pepper Vinegar
This mouthwatering and spicy pulled pork sandwich makes a hearty meal.
Total Time: 9 hr 30 min
- 1/3 cup(s) ancho chile powder
- 2 tablespoon(s) sweet Spanish smoked paprika
- 1 tablespoon(s) ground and dried oregano
- 1 tablespoon(s) ground coriander
- 1 tablespoon(s) dry mustard
- 1 teaspoon(s) ground cumin
- 1/2 teaspoon(s) chile de árbol powder or cayenne
- 4 1/2 teaspoon(s) Kosher salt
- 2 1/2 teaspoon(s) pepper
- 1 (5- to 6-pound) pork shoulder, bone-in, trimmed
- 1/2 cup(s) rice vinegar
- 1/4 cup(s) Dijon mustard
- 1 tablespoon(s) honey
- 3/4 cup(s) canola oil
- 2 tablespoon(s) canola oil
- 12 hamburger buns, lightly toasted
- 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.
Tips & Techniques
Tip: Slow cooker variation: Proceed as above in steps 1 and 2. Place pork in 6-quart slow cooker bowl. Add 1 can (14 ounces) 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). Continue with steps 5 and 6.