Best Grilled Rack Of Pork With Sherry Vinegar Bbq Sauce Recipes

Grilled Jerk Rack of Pork image

Provided by Bobby Flay

Time 18h25m

Yield 4 to 6 servings

Number Of Ingredients 24

1/2 cup kosher salt
1/2 cup brown sugar
12 sprigs fresh thyme
10 allspice berries
10 black peppercorns
8 whole cloves
4 cinnamon sticks
4 inches fresh ginger, chopped
2 bay leaves
1 head garlic, sliced in half
1 Spanish onion, quartered
One 3-pound center-cut rack of pork, chine bone removed
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon garlic powder
1 tablespoon habanero powder
1 tablespoon onion powder
2 teaspoons coarsely ground black pepper
2 teaspoons dried thyme
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon ground cloves
Canola oil, for brushing

Steps:

For the brine and pork: Bring 12 cups water, the salt, brown sugar, thyme, allspice, peppercorns, cloves, cinnamon sticks, ginger, bay leaves, garlic and onions to a simmer in a large stockpot and cook until the sugar and salt is dissolved. Let cool completely.
Submerge the pork in the brine by placing a plate on top, cover with plastic and refrigerate for at least 12 hours and up to 24 hours.
Remove the pork from the brine, rinse well with cold water and pat dry. Place on a rack set over a baking sheet in the refrigerator for 1 hour. Remove from the refrigerator 30 minutes before cooking.
For the spice mixture: Combine the coriander, ginger, brown sugar, garlic powder, habanero powder, onion powder, black pepper, thyme, allspice, cinnamon and cloves in a small bowl. Brush the pork rack with the canola oil and rub with the spice mixture.
Prepare the ceramic cooker: Add the hot charcoal to the cooker, and put on the grill rack. When the grill rack is hot, put on the pork fat-side down and cook until slightly charred. Now remove the pork and the grill rack, scatter the soaked wood chips over the hot charcoal, put on the ceramic plate and the grill rack and return the pork to the grill rack seared-side up. Close the cooker and adjust it to maintain a temperature of 325 degrees F. Cook the pork until a meat thermometer registers 140 degrees F, 75 to 90 minutes. Rest 10 minutes before carving into chops.

Pulled Pork with Black Pepper Vinegar image

Provided by Bobby Flay

Time 5h30m

Yield 8 servings

Number Of Ingredients 34

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
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

Steps:

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.