Name: Pulled pork with black pepper vinegar
Prep time: 45 min
Cook time: 285 min
Yield: 8
Cuisine: American
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

1) Preheat the oven to 180C/Gas 4. Place the pork in a medium roasting pan.

2) 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.

3) Cover the pan with foil and cook in the oven for 3 1/2 to 4 hours or until the meat is fork tender.

4) Allow the meat to 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.

For the chipotle-molasses BBQ sauce:
1) Heat the oil over a 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.

2) Add the remaining ingredients, except the peanut butter, and simmer for an additional 20 to 30 minutes or until thickened slightly, stirring occasionally.

3) 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.

For the black pepper vinaigrette:
1) Whisk together the vinegar, mustard, salt, pepper, and honey until combined.

2) Slowly whisk in the oil until emulsified. Set aside until ready to use.