Pulled Pork Sliders

1 two-pound pork shoulder, bone-in

3 oz coleslaw (see below)

3 oz of your favorite BBQ sauce

3 sliced half-sour pickles

3 slider potato buns

2 cups salt

½ cup brown sugar

20 whole garlic cloves

2 bunches fresh thyme

10 fresh bay leaves

1 quart beer

1 cup espresso beans

Procedure:

1. Boil water, add salt and sugar in a large pot and dissolve.

2. Stir in all other ingredients and let cool before adding pork.

3. Keep pork refrigerated in the brine 2-3 days.
4. Remove pork from brine.

5. Coat the pork in BBQ sauce and put in a smoker at 260º for eight hours with a mix of elder, maple and mesquite woodchips soaked in the beer of your choice.

6. Pull pork from bone with two forks and add additional BBQ sauce and salt and pepper to taste.

Coleslaw Ingredients:

1 head red cabbage, shredded

1 Granny Smith apple, julienned

2 cups mustard greens, julienned

¾ cup mayo

1½ Tbsp white vinegar

1 Tbsp Dijon mustard

2 Tbsp buttermilk

½ tsp celery seed

Salt and pepper to taste

Procedure:

1. Combine all ingredients in a mixing bowl. 2. To Plate: Stuff the pulled pork in the buns, add more BBQ sauce, top with the coleslaw and pickles and chow down!