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Ingredients

• 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

Description

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