BOBBY FLAY'S PULLED PORK WITH BLACK PEPPER VINEGAR SAUCE

Bobby Flay's Pulled Pork with Black Pepper Vinegar Sauce image

Yield serves 8 to 10

Number Of Ingredients 17

1 (5- to 6-pound) pork shoulder, excess fat trimmed
Kosher salt and freshly ground black pepper
1 cup ancho chile powder
1/3 cup sweet Spanish paprika
3 tablespoons ground dried oregano
3 tablespoons ground coriander
3 tablespoons dry mustard
1 tablespoon ground cumin
2 teaspoons chile de árbol powder
Black Pepper Vinegar Sauce (recipe follows)
Black Pepper Vinegar Sauce
1/2 cup rice vinegar
1/4 cup Dijon mustard
1 tablespoon honey
1 1/2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
3/4 cup plus 2 tablespoons canola oil

Steps:

Place the pork, fat side up, on a large rimmed baking sheet. Season on both sides with salt and pepper. Mix all the remaining ingredients together in a small bowl, and add 1 tablespoon kosher salt and 1 tablespoon black pepper. Rub this all over the pork. Cover with plastic wrap and refrigerate for at least 1 hour and up to 8 hours.
Following the manufacturer's instructions and using lump charcoal and 1/2 cup drained soaked wood chips for a smoker or 1 cup for a grill, start a fire and bring the temperature of the smoker to 225° to 250°F.
Set the pork on a rack in the smoker. Cover and cook, turning the pork every 45 minutes, until a meat thermometer inserted into the center of the pork registers 165°F, about 6 hours. Add more charcoal as needed to maintain the temperature and more drained wood chips to maintain the smoke level.
Transfer the pork to a clean rimmed baking sheet, and let stand until cool enough to handle. Then shred the meat into bite-size pieces. Mound them on a platter and drizzle with some of the Black Pepper Vinegar Sauce. Pour any accumulated juices from the baking sheet over the pork.
Black Pepper Vinegar Sauce
Combine the vinegar, mustard, honey, salt, and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified.