Pulled Pork W/Mustard Chilotle Barbeque Sauce

• 3-4 lb boneless pork butt.
• 2 cups white wine vinegar
• 2 cups sugar
• 1 yellow onion halved
• 1 garlic bulb halved
• 1 8oz can chipotle peppers in sauce
• 1 cup dijon mustard
• 2 cups yellow mustard
• 1 cup balsamic vinegar
• 1 cup brown sugar
• 1/2 cup finely chopped onion
• 1/4 cup finely diced garlic
• 2 Tbl olive oil
• 1/2 cup orange juice

1. Place butt in large stock pot with 2 cups of sugar, 2 cups or white wine vinegar and halved garlic and onion. Add enough water to cover. Bring to a boil then reduce to a simmer. Scrape off the scum that rises to the top from time to time.
2. Simmer for one and a half hours, check doneness of pork. If it begins to gently pull apart it is ready. Drain and discard liquid. Cover pork and set aside.
3. In medium stock pot place olive oil over medium heat. When hot add onion and sautee until tender. Add garlic and cook 5 more mins. Add remaining ingredients, reduce heat and simmer 20 mins. Puree all indredients in blender.
4. Start pulling pork into bite size pieces. Add pork to sauce and bring back up to heat slowly.

pork butt, white wine vinegar, sugar, garlic, peppers, mustard, yellow mustard, balsamic vinegar, brown sugar, onion, garlic, tbl olive oil, orange juice

Taken from www.epicurious.com/recipes/member/views/pulled-pork-w-mustard-chilotle-barbeque-sauce-1201906 (may not work)