Ingredients

• 3 ancho chiles, seeded and hand-torn into pieces
• 1/4 cup chili powder
• 2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 2 teaspoons sweet paprika
• 1 tablespoon dried oregano
• 1 tablespoon garlic powder
• 1/4 teaspoon ground cinnamon
• 1 (5 to 7 pound) pork shoulder, skin on
• Extra-virgin olive oil
• Kosher salt
• 6 garlic cloves, minced
• 2 jalapenos, chopped
• 1/4 cup red wine vinegar
• 1 bunch fresh cilantro, finely chopped
• 2 limes, juiced
• 1 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Instructions

1. For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine. (Reserve some to sprinkle on the corn.)
2. For the pork: Rub the spice mix into the pork and set aside for 1 hour while you prepare the grill. (You can marinate the pork longer under refrigeration, just make sure to bring it to room temperature before cooking it.) Light the coals in a barbecue grill with a cover. When the coals are hot, push them to 1 side of the grill. Rub the pork with some olive oil and season it liberally with salt. Put the pork on the grill away from the coals and place a drip pan underneath the meat. Close the cover and cook, maintaining a medium low temperature, for about 4 to 6 hours, or until the meat shreds easily. Turn the meat occasionally and baste with the drippings.
3. For the drizzling sauce: Combine all ingredients in a blender and puree until smooth; taste and season with salt and pepper. Drizzle over the shredded pork.