Heat oil in the pan. Saute onion and garlic for three minutes. Add all the chili powders and cook for a minute. Then, add tomatoes and water. Simmer for ten minutes to achieve the desired consistency.
Cook until the sauce thickens.
Add molasses, ketchup, red wine vinegar, brown sugar, mustard sauce, and peanut butter to the sauce. Season with salt and black pepper.
Then transfer the mixture to the blender and make a fine puree. Season with salt and black pepper and transfer to the bowl.
In another bowl, whisk together vinegar, mustard sauce, honey, salt, and black pepper. Mix well. Black vinaigrette is ready.
Preheat the oven to 350 degrees Fahrenheit. Meanwhile, heat the roasting pan and place pork on it. In a bowl, combine stock, BBQ sauce, jalapenos, onion, and garlic. Pour the mixture over the pork and season with salt and black pepper.
Cook the pork until tender in the oven for four hours, covered with foil.
Drain the meat from the liquid mixture and shred the meat into bite-size pieces. Serve on buns and drizzle black pepper vinaigrette on the top.
Pulled pork is ready.