This is one of the ways I used the rolls from yesterday. I made pulled pork sandwiches. I will show the recipe for the macaroni salad later.
Brown a 3 # pork shoulder on all sides in a heavy pot with some oil. Season the pork with lots of pepper, salt and thyme before browning.
I wanted to use up a bottle of Belgian beer I had left from the carbonnade and some beef stock so I used this for my liquid.
Add the beer and stock, cover the pot and bake at 300 degrees for 5-6 hours.
You can peel the fat off in a complete sheet.
The meat will shred easily. Cover the meat and refrigerate.
Pour the juice into a bowl, cover and refrigerate. The next day you can easily skim off all the fat.
Add the gelled juice to a heavy pot and warm over a low flame. Add 2 T. ketchup, 1/2 C. honey, 1/4 C. apple cider vinegar, 1 T. brown sugar, 2 tsp. Worcestershire sauce and 1 tsp. hot sauce.
Add 3/4 C. of yellow mustard. Bring this to a slow boil and then simmer it for about 20 minutes.
For the slaw, thinly slice a large onion.
After the 20 minutes, pour the mustard sauce over the pork.
Thinly slice a small cabbage, 1 red pepper and 2 carrots and add them to the onions. In a pot, mix 1 C. apple cider vinegar, 2/3 C. oil, 1 T. yellow mustard, 1 tsp. salt, 1 tsp. black pepper, 1 C. sugar and 1 T. celery seed. Heat this until the sugar dissolves. Cool slightly and pour it over the cabbage mixture. Toss several times until the cabbage wilts.
Place some of the pork on the bottom of the bun. Top with the slaw.
Add the top of the bun and there you go. I can make these with one hand but I sure can't eat them with one!