Pulled Pork With Baklouti Chile Sauce


4 lb pork shoulder
1 Cup Black Currant Balsamic Vinegar, Fig Balsamic Vinegar, or Traditional Balsamic
1/2 Cup French Gray Sea Salt
1/4 Cup brown sugar
7 Cups cold water

Sauce for the pulled pork:
1/4 Cup Baklouti Green Chile Oil
1/4 Cup Black Currant Balsamic Vinegar, Fig Balsamic, or Traditional Balsamic
2 Tbsp prepared mustard
any pan juices, with the fat poured off


Make a brine solution for the pork shoulder: combine the gray sea salt, balsamic vinegar and water. Stir until salt is fully dissolved. Next, add the brown sugar to the solution, and stir until dissolved. Rinse the pork roast and place in a large resealable bag. Pour in the brine so that pork is covered in liquid; put bag in a roasting pan (in case the bag leaks), and refrigerate overnight, at least 12 and up to 24 hours. Turn the roast in the brining bag occasionally (several times in the 12-24 hr period).

After the pork has brined, remove the shoulder roast from the bag of brining solution and pat dry.

Preheat oven to 225°F while the pork comes to room temperature (30 min – 1 hour).

Put a meat thermometer in the shoulder roast and transfer meat to a heavy dutch oven or roasting pan. Slow-cook the pork in the oven for about 5 – 7 hours (allowing meat to cook for about 1-1/2 to 2 hours per pound). Roast is ready when until the internal temperature registers 170°F on the meat thermometer.

Turn off the oven and remove the roasting pan for a moment. Transfer the pork roast to a cutting board or platter, and wrap tightly with aluminum foil, and pour the pan juices into a heatproof bowl or measuring cup. Be sure to scrape any of the delicious pan drippings and crusty bits into the bowl as well. Return the foil-wrapped roast to the roasting pan, and return the pan to the still-warm oven. Allow the pork to rest in the oven, with its aluminum foil covering, for 1 additional hour.

While the roast rests, combine the sauce ingredients in a saucepan. Bring the Baklouti Chile oil, balsamic vinegar, mustard and pan juices to a low boil, and reduce heat to a simmer. Allow mixture to simmer, uncovered, until sauce is  reduced to your desired consistency.

Remove roasting pan from the oven. Uncover the pork roast, transfer it to a serving dish or platter, and “shred” the meat with a fork. Drizzle the warm chile-balsamic sauce over the pork and toss so that meat is well-coated in sauce.

Serve pulled pork on buns or with mixed greens drizzled with your favorite vinaigrette.