Ingredients

serves 8 to 10

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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

Step 5

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.

　　Cooks' Note

　　Serve the pork topped with coleslaw on a hamburger bun.

　　Bobby Flay's Throwdown!