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1
Place beans in a pot; add water to cover by 3 inches.
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2
Bring to a boil, and cook for 5 minutes.
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3
Remove from heat.
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4
Let stand, covered, for 1 hour.
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5
Drain.
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6
Meanwhile, preheat oven to 300 degrees F. Cook bacon in a large Dutch oven over medium-low heat until fat is rendered and bacon is crisp, about 10 minutes.
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7
Transfer bacon to a plate using a slotted spoon.
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8
Season pork shoulder generously with salt and pepper, and sear, skin side down, in Dutch oven until golden, about 5 minutes.
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9
Flip, and repeat on opposite side.
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10
Return bacon to Dutch oven, add drained beans, brown sugar, molasses, ketchup, and 1 tablespoon salt.
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11
Add water to cover (about 3 cups).
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12
Cover, and bring to a simmer.
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13
Transfer to oven, and braise, basting every hour, until beans are thick and syrupy and pork is falling off the bone, about 6 hours.
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14
While the beans cook, combine onions and jalapenos in a bowl.
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15
Bring cider vinegar, granulated sugar, and 1 teaspoon salt to a simmer in a small saucepan.
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16
Cook until sugar dissolves, about 4 minutes.
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17
Pour pickling liquid over onions and jalapenos.
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18
Let cool.
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19
Transfer pork shoulder to a cutting board.
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20
Stir white vinegar into beans.
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21
Shred pork using two forks or chop using two cleavers and return to pot.
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22
Serve pork and beans on buns with shredded cabbage and pickled vegetables on top.
