BBQ Pulled Pork Grinder

Ingredients

• 3 cups barbeque sauce 
• 1 tablespoon brown sugar 
• 1 pinch cayenne pepper to taste
• 16 ounce coleslaw mix shredded
• 1 teaspoon dijon mustard 
• 1 teaspoon mustard dry
• 2 tablespoons sea salt 
• 2 tablespoons granulated onion 
• 1 tablespoon ground allspice 
• 1 teaspoon ground cinnamon 
• 1 tablespoon ground nutmeg 
• 2 tablespoons ground pepper black
• 0.3 cup jalapeno minced seeded
• 0.5  juice of lemon juiced
• 2 tablespoons kosher salt 
• 0.3 teaspoon lemon pepper 
• 0.3 cup mayonnaise 
• 1 tablespoon blackstrap molasses 
• 0.3 cup onion chopped
• 0.3 cup pickled pepperoncini peppers chopped
• 4 pound pork shoulder roast 
• 0.3 cup onion diced red
• 1 tablespoon red wine vinegar 
• 1 teaspoon salt 
• 1 cup strong coffee decoction brewed
• 4  hoagie buns split italian-style toasted
• 1 teaspoon sugar white

Equipment

• bowl
• frying pan
• oven
• pot
• roasting pan
• kitchen thermometer
• aluminum foil
• cutting board

Directions

1. 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.
2. Preheat oven to 300 degrees F (150 degrees C).
3. 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.
4. Place pork shoulder in a large roasting pan. Rub with 1/4 cup molasses on all sides and between any crevices.
5. Sprinkle with kosher salt seasoning mixture and rub over all sides.
6. 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.
7. 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.
8. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist.
9. Pour reserved pan juices into a large pot over medium heat.
10. 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.
11. Add shredded pork and stir until warm, about 5 minutes.
12. Fill each hoagie bun with pork mixture. Top with 1 to 2 cups coleslaw.
13. Garnish with 1 tablespoon onion and 1 tablespoon jalapeno.