Perfect pulled pork and coleslaw Recipe

• 5 - 6 LB Pork Shoulder (bone in fat cap on) Egg bread or buns Dry Rub 1/4 cup mustard 1 tbsp of each, smoked paprika, chile pepper, 5 spice, 2 tbsp maldon salt, 1/2 tbsp black pepper
• 1/4 cup vegetable oil 1 onion - finely diced 6 garlic cloves finely diced 2 cups ketchup (or use strained tomato and white vinegar) 1/4 cup of brandy (or any amber liquor; rum, cognac..bourbon) 1/4 cup cane sugar 1/2 cup molasses 1/2 cup brown sugar 1/4 cup mustard (mix them if you can, 1/2 yellow, 1/2 old smokey or maple dijon) 2 tbsp chinese 5 spice (you can use a mix of ground cloves, anise, fennel, pepper, or allspice if you don't have 5 spice) 2 cups water
• Coleslaw 1/2 cabbage 2 carrots 1/2 red onion
• Dressing for coleslaw 1/4 cup cider vinegar 1 tbsp dijon 1/2 lemon (juice) 1 - 2 tbsp smoked or hot paprika 1 tbsp cumin 1/4 cup cane sugar 1 cup sour cream 1/2 cup real mayo 1 - 2 garlic cloves salt and pepper to taste

1. Grind together the dry rub ingredients and rub onto the pork. Refrigerate for as long as you can (overnight).
2. Put the roast in a cast iron or dutch oven @ 275 (F) for 5 hours.
   Remove roast, remove fat layer, shred the pork into strands.
3. Barbecue Sauce:
   Heat the oil and sweat the onion and garlic, remove from heat and add all the other ingredients, simmer for 30 minutes.
4. Place shredded pork into the sauce you made above and return to oven for 1– 2 hours.
5. Pulled pork–done.
6. Coleslaw:
7. Chop 1/2 a cabbage
   Chope 2 carrots (strands)
   Chop 1/2 red onion
8. Mix together
   1/4 cup cider vinegar
   1 tbsp dijon
   1/2 lemon (juice)
   1–2 tbsp smoked or hot paprika
   1 tbsp cumin
   1/4 cup cane sugar
   1 cup sour cream
   1/2 cup real mayo
   1–2 garlic cloves
   salt and pepper to taste
9. Toss the dressing with the cabbage and let rest for 1/2 hour in the fridge.
10. Slice eggbread place generous serving of pork on bun, top with coleslaw
11. Enjoy.