BBQ Pulled Pork Sandwich

Name: BBQ Pulled Pork Sandwich
Total time: 300
Yield: 8
Ingredients: Coleslaw:; 1 (16 ounce) package shredded coleslaw mix; ¼ cup pickled pepperoncini peppers, chopped; ¼ cup diced red onion; ⅓ cup mayonnaise; ½ lemon, juiced; 1 tablespoon red wine vinegar; 1 tablespoon granulated garlic; 1 teaspoon Dijon mustard; 1 teaspoon white sugar; 1 teaspoon salt; ½ teaspoon granulated onion; ¼ teaspoon lemon pepper; Pulled Pork:; 2 tablespoons kosher salt; 2 tablespoons ground black pepper; 2 tablespoons granulated garlic; 2 tablespoons granulated onion; 2 tablespoons brown sugar; 1 tablespoon cayenne pepper; 1 tablespoon ground nutmeg; 1 tablespoon ground allspice; 1 teaspoon ground cinnamon; 1 (4 pound) pork shoulder roast; ¼ cup molasses; Sauce:; 3 cups barbeque sauce; 1 cup strong brewed coffee; 1 tablespoon molasses; 1 tablespoon brown sugar

Recipe by Allrecipes from allrecipes.com

Dinner,Lunch 5 Hr.

Ingredients

8 servings

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Coleslaw:
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1 (16 ounce) package shredded coleslaw mix
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¼ cup pickled pepperoncini peppers, chopped
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¼ cup diced red onion
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⅓ cup mayonnaise
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½ lemon, juiced
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1 tablespoon red wine vinegar
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1 tablespoon granulated garlic
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1 teaspoon Dijon mustard
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1 teaspoon white sugar
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1 teaspoon salt
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½ teaspoon granulated onion
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¼ teaspoon lemon pepper
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Pulled Pork:
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2 tablespoons kosher salt
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2 tablespoons ground black pepper
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2 tablespoons granulated garlic
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2 tablespoons granulated onion

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2 tablespoons brown sugar
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1 tablespoon cayenne pepper
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1 tablespoon ground nutmeg
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1 tablespoon ground allspice
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1 teaspoon ground cinnamon
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1 (4 pound) pork shoulder roast
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¼ cup molasses
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Sauce:
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3 cups barbeque sauce
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1 cup strong brewed coffee
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1 tablespoon molasses
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1 tablespoon brown sugar
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1 teaspoon dry mustard
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1 pinch cayenne pepper, or more to taste
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4 Italian-style hoagie buns, split lengthwise and toasted
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¼ cup onion, chopped (Optional)
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¼ cup jalapeno pepper, seeded and minced (Optional)

Instructions

Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, 1 tablespoon granulated garlic, Dijon mustard, white sugar, salt, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
Preheat oven to 300 degrees F (150 degrees C).
Combine kosher salt, black pepper, 2 tablespoons granulated garlic, 2 tablespoons granulated onion, 2 tablespoons brown sugar, 1 tablespoon cayenne pepper, nutmeg, allspice, and cinnamon together in a bowl.
Place pork shoulder in a large roasting pan. Rub with 1/4 cup molasses on all sides and between any crevices. Sprinkle with kosher salt seasoning mixture and rub over all sides.
Cover pan tightly with heavy-duty aluminum foil and roast pork in the preheated oven until tender and a thermometer inserted reaches 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board, reserving pan juice, and allow to cool slightly before pulling. Using two forks, shred the pork shoulder into bite-size pieces. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist.
Pour reserved pan juices into a large pot over medium heat. Add barbeque sauce, coffee, 1 tablespoon molasses, 1 tablespoon brown sugar, dry mustard, and a pinch of cayenne pepper. Bring to a simmer, reduce heat, and cook for 15 minutes. Add shredded pork and stir until warm, about 5 minutes.
Fill each hoagie bun with pork mixture. Top with 1 to 2 cups coleslaw. Garnish with 1 tablespoon onion and 1 tablespoon jalapeno.