PULLED PORK WITH BLACK PEPPER VINEGAR

PULLED PORK WITH BLACK PEPPER VINEGAR image

Yield 12 people

Number Of Ingredients 12

1/2 C ancho chile powder
2 T sweet smoked Spanish paprika
1 T ground dried oregano
1 T dry mustard
1 tsp cumin
1/2 tsp chile de arbol or cayenne
Kosher salt & pepper
1 5-6 lb bone in pork shoulder
1/2 C rice vinegar
1/4 C dijon musttard
1 T honey
3/4 C + 2 T canola oil

Steps:

1. In a small bowl, combine all spices and 1 tsp each salt and pepper. 2. Place pork on jelly-roll pan. Season with 2 tsp salt and 1/2 tsp pepper; rub spice mixture all over pork. Cover and frig at least 1 hour and up to 8 hours. 3. Place pork in slow cooker. Add 14 oz chicken broth. Cook, covered on low for 10-12 hours. 4. In blender puree vinegar, mustard, honey, 1-1/2 tsp salt and 1 tsp pepper. With blender running, add oil. Can frig for 3 days. 5. Transfer pork to clean pan; cool slightly. Shred into bite size pieces, discarding bone and fat. Mound meat on platter; drizzle with some of the vinegar sauce and accumulated pan juices. Serve pork with buns and remaining suace.