BBQ Pulled Pork Sandwich

Ingredients

• Coleslaw:
• 1 (16 ounce) package shredded coleslaw mix
• 1/4 cup pickled pepperoncini peppers, chopped
• 1/4 cup diced red onion
• 1/3 cup mayonnaise
• 1/2 lemon, juiced
• 1 tablespoon red wine vinegar
• 1 tablespoon granulated garlic
• 1 teaspoon Dijon mustard
• 1 teaspoon white sugar
• 1 teaspoon salt
• 1/2 teaspoon granulated onion
• 1/4 teaspoon lemon pepper
• Pulled Pork:
• 2 tablespoons kosher salt
• 2 tablespoons ground black pepper
• 2 tablespoons granulated garlic
• 2 tablespoons granulated onion
• 2 tablespoons brown sugar
• 1 tablespoon cayenne pepper
• 1 tablespoon ground nutmeg
• 1 tablespoon ground allspice
• 1 teaspoon ground cinnamon
• 1 (4 pound) pork shoulder roast
• 1/4 cup molasses
• Sauce:
• 3 cups barbeque sauce
• 1 cup strong brewed coffee
• 1 tablespoon molasses
• 1 tablespoon brown sugar
• 1 teaspoon dry mustard
• 1 pinch cayenne pepper, or more to taste
• 4 Italian-style hoagie buns, split lengthwise and toasted
• 1/4 cup onion, chopped (optional)
• 1/4 cup jalapeno pepper, seeded and minced (optional)

Directions

Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, 1 tablespoon granulated garlic, Dijon mustard, white sugar, salt, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.

Preheat oven to 300 degrees F (150 degrees C).

Combine kosher salt, black pepper, 2 tablespoons granulated garlic, 2 tablespoons granulated onion, 2 tablespoons brown sugar, 1 tablespoon cayenne pepper, nutmeg, allspice, and cinnamon together in a bowl.

Place pork shoulder in a large roasting pan. Rub with 1/4 cup molasses on all sides and between any crevices. Sprinkle with kosher salt seasoning mixture and rub over all sides.

Cover pan tightly with heavy-duty aluminum foil and roast pork in the preheated oven until tender and a thermometer inserted reaches 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board, reserving pan juice, and allow to cool slightly before pulling. Using two forks, shred the pork shoulder into bite-size pieces. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist.

Pour reserved pan juices into a large pot over medium heat. Add barbeque sauce, coffee, 1 tablespoon molasses, 1 tablespoon brown sugar, dry mustard, and a pinch of cayenne pepper. Bring to a simmer, reduce heat, and cook for 15 minutes. Add shredded pork and stir until warm, about 5 minutes.

Fill each hoagie bun with pork mixture. Top with 1 to 2 cups coleslaw. Garnish with 1 tablespoon onion and 1 tablespoon jalapeno.