Apple Jack Pulled Pork Buns

We're using apple juice and whiskey to produce one of my favorite versions of pulled pork. Which, by the way, we're not pulling it, it's more like smashing. Speaking of smash, the name comes from the fact that this was originally made with Jack Daniels®, but you can use any whiskey you want, like I did, or not at all. This is served with a very mustardy and acidic slaw specifically made to pair with the sweet pork.

Ingredients

• 2 ½ pounds pork shoulder roast
• 1 red onion, diced
• 6 cloves garlic, minced
• 2 ½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1 pinch cayenne pepper
• 0.3333333333333333 cup bourbon whiskey
• 0.25 cup apple cider vinegar
• 3 cups apple juice
• 1 tablespoon chopped fresh chives, or to taste
• 8 sesame seed burger buns
• 4 cups finely shredded Savoy cabbage
• 0.6666666666666666 cup thinly sliced green bell pepper
• 2 tablespoons thinly sliced green onions
• 2 tablespoons prepared yellow mustard, or to taste
• 2 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• 0.5 teaspoon salt, or to taste
• freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste

Steps

1. Cut pork shoulder into 2-inch chunks. Transfer to a stew pot. Add onion, garlic, kosher salt, pepper, smoked paprika, and cayenne. Pour in bourbon whiskey, apple cider vinegar, and apple juice. Stir to combine.
2. Place over high heat and bring to a simmer; stir and reduce heat to low. Cover and let simmer until meat is fork-tender, about 2 hours.
3. Use a spider strainer to transfer meat mixture to a bowl and set aside.
4. Turn heat back to medium-high and reduce cooking liquid to about 75%, skimming the fat off of the top if desired.
5. Reduce heat to low, stir in reserved pork, and use a potato masher to break pork into smaller pieces. Cook over low heat, stirring occasionally, to heat through and make sure pork absorbs sauce, 2 to 4 minutes. Taste and adjust seasoning if needed.
6. For best results, refrigerate for 8 hours, or overnight.
7. Meanwhile, combine cabbage, peppers, green onions, mustard, mayonnaise, vinegar, salt, black pepper, and cayenne for slaw in a large bowl. Mix very well. Refrigerate for at least 1 hour, or up to 12 hours.
8. Reheat pork the next day over medium heat, stirring often. Stir in chopped chives.
9. Mix mustard slaw well and drain off any excess moisture. Serve pork with mustard slaw on sesame seed buns.