Bobby Flay Pulled Pork Recipe

Bobby Flay Pulled Pork Recipe

Are you finding the super tangy bobby flay pulled pork recipe that you want to prepare at home? Today after almost 1 year of waiting, finally, I have gathered the courage to write this recipe down. I’m telling it that this recipe requires a lot more time and ingredients. So, if you are not potential enough, you can’t make it. Let’s see the recipe.

Recipe of Korean Style Pulled Pork:

If you have that much energy and patience, then here is the recipe. 

Ingredient we need: 

For Dry Rub: 

  • 1 cup of ancho chili powder
  • 1/3 cup of Spanish paprika
  • 3 tbsp of ground dried oregano
  • 3 tbsp finely ground coriander
  • 3 tbsp dry mustard
  • 1 tbsp of Kosher salt plus more for taste
  • 1 tbsp ground cumin
  • 1 tbsp of freshly ground black pepper plus more for taste
  • 2 tsp of chile de arbol
  • 6 lbs of pork shoulder
  • 1 cup of chicken stock

 For Black Pepper Vinegar Sauce:

  • ¼ cup of rice wine vinegar
  • 2 tbsp of Dijon mustard
  • 2 tsp of honey
  • ½ tsp of whole black peppercorns
  • 1 tsp of Kosher salt
  • ½ cup + 2 tbsp of canola oil or olive oil blend
  • ½ cup of water 

For Green Onion Slaw:

  • 1 cup of coarsely chopped green onions
  • ¼ cup of red wine vinegar
  • 2 serrano of chiles
  • 2 tbsp of mayonnaise
  • 1 tsp of Kosher slat 
  • ½ tsp of freshly ground black pepper.
  • ½ cup of extra virgin olive oil (EVOO)
  • ½ cup of purple cabbage, roughly shredded 
  • ¼ cup of finely sliced small red onion
  • ¼ cup of freshly chopped cilantro leaves
  • Hamburger buns, for serving

Special Equipment We Need:

  • Lump charcoal
  • Wood chips soaked in water for 15 minutes
  •  Smoker or charcoal grill

How to Prepare Korean Style Pulled Pork Step by Step:

For the Dry Rub: 

Step 1: Take out a medium-sized bowl, and add all the dry ingredients: chili powder, Spanish paprika, dried oregano, ground coriander, dry mustard, Kosher salt (1 tbsp), chile de arbol, 1 tbsp of black pepper, and ground cumin. Mixing them finely, storing in an air-tight container.

For the Bobby Flay Pork Shoulder: 

Step 1: Place the pork, placing the fat side up, on a clean baking sheet. 

Step 2: Season the pork with salt on all sides along with freshly ground black pepper. Now, rub the dry rub mixture generously all over the pork shoulder. 

Step 3: Cover the prepared pork with a plastic wrap, then place it into the refrigerator for 7 hours. 

For Black Pepper Vinegar Sauce: 

Step 1: Bring out a blender, and add ¼ cup of rice wine vinegar, and 2 tbsp of Dijon mustard. 

Step 2: To test the blender, blend for 30 seconds. If all well, then add 2 tsp of honey, ½ tsp of whole black peppercorns, 1 tsp of Kosher salt, and ½ cup of canola oil. 

Step 3: Blend until you get a smooth sauce mixture. If the sauce is thick, add some water to make it light. 

For Green Onion Slaw: 

Step 1: First of all, you need to place 1 cup of green onions, serrano chiles, 1 tsp of kosher salt, ½ tsp of freshly ground black pepper, 2 tbsp of mayo, and ½ cup of extra virgin olive oil into the blender and blend until smooth. 

Step 2: In another bowl, place cabbage, and red onions. Adding the blended dressing, coat finely. 

Step 3: Fold in cilantro and if needed, add salt and pepper to adjust the taste. 

Cooking the Pork Shoulder: 

Step 1: Discard the pork from the refrigerator before 30 minutes of cooking. 

Step 2: Start firing the smoke using lump charcoal, and bring the temperature on 250 degrees F. 

Step 3: Place the pork on the smoker rack and cook about 6 hours in total. In every 45 minutes, you need to turn the pork on other side. 

Step 4: Insert an instant read- meat thermometer at the center of the pork to know whether the internal temperature has reached to 165 degrees F. 

When done, transfer the bobby flay pork roast to a clean rimmed baking sheet. Let stand it until they are cool enough to slice. Shred it into bite-size pieces. Stack on a platter and toss with most of the prepared black pepper vinegar sauce. Keep the remaining for further use. 


Here the very demanding bobby flay boston butt is ready to serve. Spread the sauce at the bottom of the hamburger bun. Then load with sliced meat. Stack with the prepared green onion slaw, and finish by topping with the other half of the bun. Serve and jump into the tangy savor.

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