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1
Place the pork, fat side up, in a roasting pan fitted with a rack insert.
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2
Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined.
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3
Add extra-virgin olive oil until you have a nice paste.
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4
Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked.
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5
Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
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6
Allow the meat to sit at room temperature for 30 minutes before cooking.
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7
Preheat the oven to 325 degrees F.
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8
Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany).
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9
Let the meat rest on a cutting board for 10 minutes before slicing.
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10
While the pork is cooking, prepare the slaw.
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11
Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar.
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12
Mix well and add finely sliced savoy cabbage, purple cabbage, green onions and carrots.
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13
Season with salt and pepper, to taste, cover with plastic wrap and set aside in the refrigerator until you are ready to serve.
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14
To serve, cut the brioche buns in half and pile up some sliced pork.
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15
Top with a large spoonful of coleslaw and place the top half of the bun on top.
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16
Garnish with parsley.
