Pulled Pork Sandwiches~

Adapted from Tyler Florence

Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons kosher salt
Pork shoulder roast (mine was 6 pounds)

Cider-Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1/2-1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Pan drippings from the pork

Cole Slaw:
1 head green cabbage, shredded
2 carrots, grated
1/4 of a red onion, thinly sliced
2 green onions , chopped
Sprinkle of cayenne
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon cider vinegar
1 lemon, juiced
Large pinch sugar
1/2 teaspoon celery seed
Kosher salt and freshly ground black pepper

Buns, for serving

Mix together the rub ingredients then sprinkle and rub all over pork. Cover and refrigerate for at least 1 hour, or up to overnight.

Preheat the oven to 300º. Put the pork in a roasting pan and roast it for about 6 hours or until it's falling apart.

While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan and simmer for 10 minutes until the sugar dissolves, stirring occasionally. Remove from burner and allow to cool to room temperature.

Make cole slaw by mixing the cabbage, carrots and onions in a large bowl. In another bowl, whisk together the mayonnaise, mustard, vinegar, lemon juice, celery seed and sugar. Pour the dressing over the cabbage mixture and toss. Season with salt, pepper and cayenne to taste. Chill at least 2 hours before serving.

When the pork is done, take it out of the oven and allow to rest for about 10 minutes. Pour about a half cup very hot water into the pan and whisk to bring up all the crusts and juices.  Pour that into the saucepan with the sauce and cook 5 minutes.
While the pork is still warm,  shred the meat using two forks (remove obvious fat). Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.

To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve 
the remaining sauce on the side.