Ingredients

Dry Rub:
3 tablespoons Paprika
1 tablespoon Garlic powder
1 tablespoon Brown sugar
1 tablespoon Dry mustard
3 tablespoons Coarse sea salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
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 teaspoon Cayenne
1/2 teaspoon Freshly ground black pepper
Pan drippings from the pork
12 Hamburger buns
Pickle spears, for serving
Cole Slaw:
1 Head green cabbage, shredded
2 Carrots, grated
1 Red onion, thinly sliced
2 Green onions (white and green parts), chopped
1 Fresh red chile, sliced
1 1/2 cups Mayonnaise
1/4 cup Dijon mustard
1 tablespoon Cider vinegar
1 Lemon, juiced
Pinch sugar
1/2 teaspoon Celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper

Description

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