bone-in, skin-on pork shoulder (scored)

By jargrr

Ingredients

• 3 pound bone-in, skin-on pork shoulder (scored)
• Kosher salt and freshly ground black pepper (to taste)
• 1 cup white wine vinegar
• 1 cup cider vinegar
• 1 tablespoon brown sugar
• 1 teaspoon ground cayenne
• 1 teaspoon chipotle powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 3 teaspoons ground black pepper
• 1 tablespoon hot sauce
• 1/2 head Napa cabbage (shredded)
• 1/2 garlic clove
• 1 cup thinly sliced red onion
• 1/2 jalapeno (seeds and ribs removed/minced)
• 3 tablespoons champagne vinegar
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon spicy mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon sugar
• 1/2 teaspoon Kosher salt
• 1/2 bunch cilantro (chopped)
• 6-8 potato buns
• hot pickle chips (to garnish)

Details

Servings 1
Adapted from abc.go.com

Preparation

Step 1

Adjust oven rack to the center of the oven. Preheat oven to 250ºF. Line a baking sheet with foil, place a roasting rack on top and line roasting rack with parchment paper.
Season pork on all sides with Kosher salt and freshly ground black pepper. Place on rack, skin-side up for 5 hours, until the meat is tender and the fat and skin layer on top is soft. Remove from oven and pull meat using forks. Cut the crispy skin into small pieces.
For the Carolina BBQ Sauce: combine all ingredients in a glass jar and secure with a lid. Shake vigorously to combine. Place in the refrigerator and let sit overnight for optimal flavor.
For Coleslaw: mix all of the ingredients together in a large bowl, cover, and refrigerate for 1 hour before serving.
To Serve: toast the potato buns on a griddle. Top buns with pulled pork, drizzle of BBQ sauce, coleslaw and pickles.
Tips:
- Make the BBQ sauce and roast the pork a day ahead of time. Warm the pork slowly in the oven with some BBQ poured over the next day.
- Make the coleslaw and dress a few hours ahead of time.