Ingredients

• 1 pork butt, trimmed of excess fat
• 3 cups chicken stock
• 1 cup rice vinegar
• 1 cup Chipotle-Molasses BBQ Sauce, recipe follows
• 2 jalapeno peppers, chopped
• 1 large red onion, chopped
• 6 cloves garlic, chopped
• Salt and pepper
• 8 soft buns, for serving
• Black Pepper Vinaigrette, recipe follows

Directions

Chipotle-Molasses BBQ Sauce:

2 tablespoons canola oil

1 large Spanish onion, coarsely chopped

3 cloves garlic, coarsely chopped

2 tablespoons ancho chili powder

1 tablespoon pasilla chili powder

1 tablespoon New Mexican chili powder

3 cups canned plum tomatoes with juices, pureed

1 cup water

1/4 cup ketchup

1/4 cup red wine vinegar

2 tablespoons Worcestershire sauce

1/4 cup dark brown sugar

1/4 cup honey

1/4 cup molasses

2 tablespoons Dijon mustard

2 chipotle chiles in adobo, pureed

1/2 cup smooth peanut butter

Salt and freshly ground black pepper

Heat the oil over medium heat in a heavy-bottomed medium saucepan. Add the onion and garlic and cook until translucent, 3 to 4 minutes. Add the chili powders and cook for 1 minute. Add the tomatoes and water, bring to a boil, and simmer for 10 minutes. Add the remaining ingredients, except the peanut butter, and simmer for an additional 20 to 30 minutes or until thickened slightly, stirring occasionally. Transfer the mixture to a food processor with the peanut butter and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature.

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.