Wednesday, May 11, 2011

Chef Bud - Grilling Season: Pulled Pork w/Black Pepper Vinegar Sauce

NewsChannel 10's Larry Lemmons and Michelle Langowski from The Early Show are kicking off grilling season with Chef Bud Andersen.

The pulled pork and slaw is very flavorful and inexpensive and can be made into a delicious summertime sandwich.

Pulled Pork w/Black Pepper Vinegar Sauce:

* 1 C Ancho Chile powder
* 1/3 C Smoked Paprika
* 3 Tblsp Dried Oregano
* 3 Tblsp Ground coriander
* 3 Tblsp Ground mustard
* 1 Tblsp Ground cumin
* ½ Tblsp Cayenne pepper
* 1 Tblsp Ground black pepper
* 1 Tblsp kosher salt
* 6 lbs pork shoulder or pork butt

Black Vinegar Sauce:
* ¼ C rice wine vinegar
* 2 Tblspn Dijon mustard
* 2 tsp honey
* ½ tsp Coarse ground pepper
½ C + 2 Tblsp extra virgin olive oil

Directions: In a bowl add all the dry ingredients and mix thoroughly to create your rub. Lay pork, fat side down, on a cutting board and cut into 5 x 5 pieces or a bit larger rub thoroughly covering all of the pieces generously with the rub. Cover with film and refrigerate for 4 to 7 hours. Remove from cooler and let set until at room temperature.
On a medium high grill, place the pork pieces and sear on all sides. Remove from the grill and place pieces in a baking dish. Fill dish 1 inch from the top with warm water and cover with film and foil. Place in a 250 degree oven, and slow cook for 2-4 hours (depending on the size of the pork) until meat can be forked apart. Fork the pork apart.
While the pork is slow cooking, add all the black vinegar sauce ingredients to your blender or food processor, blend until emulsified. Add water if sauce is too thick. Set aside.
Place pork on a bun or in a tortilla and top with black vinegar sauce and roasted green onion slaw for a light flavorful summer meal.

Pulled Pork Slaw

* 1 C coarsely cut grilled green onion (greens and all)
* ¼ C red wine vinegar
* 2 ea serrano peppers
* 2 Tblspn mayonnaise
* ½ C extra virgin olive oil
* ½ head red cabbage shredded
* 1 small red onion grilled and thinly sliced
* ¼ C chopped cilantro

Directions: Place the green onion, vinegar, chiles, mayo, salt, pepper and oil in a food processor and blend until emulsified. Place cabbage and grilled red onions in a bowl, add the dressing and stir until combined. Fold cilantro and season with salt and pepper to taste.
Serve on top of pulled pork, for a cool flavorful summer time sandwich.


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