Tar Heel Pulled Pork Sandwiches with Slaw and Vinegar Sauce

Make the pork: Put the pork on a rack set inside a baking sheet. In a small bowl, whisk together the sugar, cumin, paprika, black pepper, chile flakes, mustard powder, and garlic powder. Using your hands, rub the mixture over the pork, massaging it into the skin and flesh. Season pork generously with salt and refrigerate the pork, uncovered, overnight.

Heat oven to 325 degrees F. Bring the beer, stock, and cider vinegar to a boil in a small saucepan. Transfer the pork to a roasting pan and add the beer mixture. Cover pan tightly with heavy-duty aluminum foil, transfer to the oven, and cook until the pork is fork-tender, about 6 hours. Transfer the pan to a rack, reserving the cooking sauce. If serving immediately, uncover and remove the skin. (Don't throw it away! Broil or fry it to make cracklins.) Using two forks or your hands, shred the meat and fat and transfer them to a serving bowl. Transfer the sauce to a squeeze bottle or serving bowl. Serve pork with sauce and slaw. Alternately, refrigerate pork in the pan with juices overnight and reheat and shred it the next day.

Make the slaw: Put cabbage and carrots in a bowl. In a small bowl, whisk together the vinegar and ketchup. Season generously with salt, pepper, and hot sauce. Pour the vinegar mixture over the cabbage mixture and stir to combine. Serve slaw on pork sandwiches or as a side.