North Carolina-Style Pulled Pork Sandwiches and Coleslaw

• Pulled Pork Sandwiches
• tablespoons salt↗3
• tablespoons pepper↗2
• tablespoon sweet paprika↗1
• (5 lb) boneless pork shoulder1
• tablespoons vegetable oil↗2
• cup apple cider vinegar↗1⁄3
• cup distilled white vinegar↗1⁄3
• teaspoons sugar↗1 1⁄2
• teaspoon hot pepper sauce↗1
• hamburger buns, split↗8
• Coleslaw
• cup apple cider vinegar↗1⁄2
• cup distilled white vinegar↗1⁄2
• tablespoons sugar↗2
• teaspoons hot pepper sauce↗2
• teaspoon crushed red pepper flakes↗1
• teaspoon salt↗1
• teaspoon pepper↗1⁄8
• (2 3/4 lb) green cabbage, cored and shredded1

Step-by-step instructions

1. 1

   Preheat the oven to 300 degrees. Mix together the salt, pepper, and paprika; sprinkle all over the pork and rub inches

2. 2

   In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a 24-inch-long sheet of heavy duty foil and double wrap the pork.

3. 3

   Place the pork, skin side up, in a 9-by-13-inch baking dish; roast until tender, about 4 1/2 hours. Remove from the oven and carefully unwrap the top of the pork, revealing the skin. Increase the heat to 450 degrees and roast for 20 minutes more.

4. 4

   Transfer the roast to a large bowl, along with any juices. Using two forks, shred the pork. Add the vinegars, sugar, and hot sauce; toss. Serve on the hamburger buns, topped with coleslaw (recipe follows), if using.

5. 5

   For the coleslaw: In a medium bowl, whisk together the vinegars, sugar, hot sauce, crushed red pepper, salt, and pepper. Add the cabbage and toss. Let stand for 30 minutes, then toss and serve.