Ingredients Jump to Instructions ↓

  1. 1/2 cup spicy brown mustard

  2. 1/4 cup honey

  3. 1 tablespoon Hungarian paprika

  4. 3 cloves garlic, minced

  5. 1 7-to-9-pound bone-in pork shoulder, skin removed

  6. 10 crusty rolls, split

  7. Coleslaw, for serving

  8. 2 tablespoons unsalted butter

  9. 2 tablespoons extra-virgin olive oil

  10. 4 medium onions, chopped

  11. Kosher salt and freshly ground pepper

  12. 8 cloves garlic, minced

  13. 1 teaspoon Hungarian paprika

  14. 1/2 cup packed light brown sugar

  15. 1 cup apricot preserves

  16. 1 cup ketchup

  17. 2 teaspoons hot chili sauce (such as Sriracha)

  18. 2 teaspoons apple cider vinegar

Instructions Jump to Ingredients ↑

  1. Prepare the pork: Combine the mustard, honey, 1 teaspoon salt, 1 tablespoon pepper, the paprika and garlic in a bowl. Prick the pork on all sides (including the fat) with a paring knife, about 1/2 inch deep. Brush all over with the mustard mixture. Tightly wrap with plastic wrap and refrigerate at least 6 hours.

  2. Unwrap the pork, place in a roasting pan and bring to room temperature. Meanwhile, preheat the oven to 250 degrees F.

  3. Transfer the pork to the oven and pour 1 inch hot water into the pan. Cook 3 hours, adding water as needed to maintain 1 inch.

  4. Remove the pan from the oven, add water if needed and cover tightly with foil. Return to the oven and cook 6 more hours. Turn off the oven and let the pork rest inside, about 1 hour.

  5. Meanwhile, make the sauce: Melt the butter with the oil in a large skillet over medium heat. Add the onions, season with salt and pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and paprika and cook 2 to 3 more minutes (reduce the heat if the garlic starts to brown). Stir in the brown sugar, preserves, ketchup and chili sauce, stirring after each addition. Bring to a simmer, then stir in the vinegar. Add salt to taste.

  6. Remove the pork from the oven and take the meat off the bone. Coarsely shred the meat using 2 carving forks. Toss with some of the barbecue sauce and pan juices and season with salt and pepper. Serve on rolls with coleslaw.

  7. Photograph by Steve Giralt


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