Pulled Pork With Black Pepper Vinegar - cooking recipe

Ingredients

1 pork butt, trimmed of excess fat
3 cups chicken stock
1 cup rice vinegar
1 cup chipotle-molasses barbecue sauce (separate recipe)
2 jalapeno peppers, chopped
1 large red onion, chopped
6 garlic cloves, chopped
salt and pepper
8 soft buns, for serving
black pepper vinaigrette (recipe to follow)

Preparation

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.
Black Pepper Vinaigrette:
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
Whisk together the vinegar, mustard, salt, pepper, and honey until combined. Slowly whisk in the oil until emulsified. Set aside until ready to use.