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1
For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat.
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2
Bring to a boil, stirring until ingredients are completely incorporated.
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3
Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes.
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4
Remove from the heat and let cool to room temperature.
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5
If not using right away, cover and refrigerate for up to 2 weeks.
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6
For the pulled pork: Preheat the oven to 275 degrees F.
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7
Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock.
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8
Combine the Cajun seasoning and brown sugar in a small bowl.
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9
Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture.
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10
Set the pork on top of the onions and garlic and cover the roasting pan with foil.
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11
Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours.
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12
Remove the pork to a cutting board to cool.
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13
Strain the cooking liquid through a fine-mesh sieve and reserve.
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14
If the pork has a bone, remove and discard it.
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15
With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat.
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16
Return the shredded meat to the roasting pan.
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17
Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry.
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18
For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl.
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19
Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture.
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20
Mix well to combine.
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21
Taste for seasoning; adjust with more salt, pepper or sugar as needed.
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22
Serve the pulled pork on buns topped with coleslaw.
