Pulled Pork with Black Pepper Vinegar

1/3 cup ancho chile powder

2 tbsp. sweet Spanish smoked paprika

1 tbsp. ground and dried oregano

1 tbsp. ground coriander

1 tbsp. dry mustard

1 tsp. ground cumin

½ tsp. chile de árbol powder or cayenne

4 ½ tsp. Kosher salt

2 ½ tsp. pepper

1 (5- to 6-pound) pork shoulder, bone-in, trimmed

½ cup rice vinegar

¼ cup Dijon mustard

1 tbsp. honey

¾ cup canola oil

2 tbsp. canola oil

12 hamburger buns, lightly toasted

Preparation:

In small bowl, combine all spices and 1 teaspoon each salt and black pepper. Place pork on jelly-roll pan. Season with 2 teaspoons salt and ½ teaspoon black pepper; rub spice mixture all over pork. Cover and refrigerate at least 1 hour or up to 8 hours. Following manufacturer’s instructions, start fire for smoker with lump charcoal and ½ cup drained soaked wood chips. Bring temperature of smoker to 225ºF to 250ºF. In smoker, set pork on rack; cover and cook 6 to 9 hours or until meat thermometer inserted into center of pork registers 165ºF, turning hourly. Add more charcoal as needed to maintain temperature, and more drained wood chips to maintain smoke level. Meanwhile, in blender, puree vinegar, mustard, honey, 1 ½ teaspoons salt, and 1 teaspoon coarsely ground black pepper. With blender running, add oil in slow stream until emulsified. Can be refrigerated for up to 3 days. Transfer pork to clean pan; cool slightly. Shred meat into bite-size pieces, discarding bone and fat. Mound meat on platter; drizzle with some of vinegar sauce and any accumulated pan juices. Serve pork on buns with remaining sauce. Serves: 12.