Pulled Pork Sandwich

Combine brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture generously all over the boneless pork shoulder. If time allows, let the pork marinate in the refrigerator for at least 1 hour, or even overnight.

Preheat your oven to 150°C (300°F). Place the seasoned pork into a large, lidded Dutch oven or oven-safe pot. Add 1/2 cup of water or chicken broth to the bottom. Cover and cook for 6-8 hours, or until the pork is fork-tender and easily shreds. If using a slow cooker, cook on low for 8-10 hours or on high for 4-6 hours.

While the pork is cooking, prepare the BBQ sauce. In a medium saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, and water/broth. Bring to a simmer, then reduce heat and let it cook gently for 15-20 minutes until slightly thickened. Taste and adjust seasonings as needed.

Remove the cooked pork from the pot and transfer it to a large bowl. Using two forks, shred the pork into small pieces. Pour most of the prepared BBQ sauce over the shredded pork and mix thoroughly to coat all the meat. Keep warm.

In a large bowl, combine the thinly sliced green cabbage and grated carrots. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Pour the dressing over the vegetables and toss to combine well. Refrigerate for at least 15 minutes to allow flavors to meld.

Lightly toast the brioche buns. Place a generous portion of the saucy pulled pork onto the bottom half of each bun, then top with a spoonful of fresh coleslaw. Cover with the top half of the bun and serve immediately.