Bobby Flay's Pulled Pork With Black Pepper Vinegar Sauce

Description

Source: BOBBY FLAY'S THROWDOWN! - BOBBY FLAY, STEPHANIE BANYAS, and MIRIAM GARRON

Ingredients

• 1 (5- to 6-pound) pork shoulder, excess fat trimmed
• Kosher salt and freshly ground black pepper
• 1 cup ancho chile powder
• ⅓ cup sweet Spanish paprika
• 3 tablespoons ground dried oregano
• 3 tablespoons ground coriander
• 3 tablespoons dry mustard
• 1 tablespoon ground cumin
• 2 teaspoons chile de árbol powder
• Black Pepper Vinegar Sauce

Directions

1. Place the pork, fat side up, on a large rimmed baking sheet.
2. Season on both sides with salt and pepper.
3. Mix all the remaining ingredients together in a small bowl, and add 1 tablespoon kosher salt and 1 tablespoon black pepper.
4. Rub this all over the pork.
5. Cover with plastic wrap and refrigerate for at least 1 hour and up to 8 hours.
6. Following the manufacturer’s instructions and using lump charcoal and ½ 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.
7. Set the pork on a rack in the smoker.
8. 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.
9. Add more charcoal as needed to maintain the temperature and more drained wood chips to maintain the smoke level.
10. Transfer the pork to a clean rimmed baking sheet, and let stand until cool enough to handle.
11. Then shred the meat into bite-size pieces.
12. Mound them on a platter and drizzle with some of the Black Pepper Vinegar Sauce.
13. Pour any accumulated juices from the baking sheet over the pork.

YIELD: SERVES 8 TO 10