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
Salt and pepper
8 soft buns, for serving
Black Pepper Vinaigrette, recipe follows
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
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
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