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1
Assemble the spice rub for the pork: In a dry, small skillet over medium-low heat, toast coriander, cumin and peppercorns until fragrant, 1 to 2 minutes.
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2
Using a spice grinder or mortar and pestle, grind toasted spices into a fine powder.
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3
Transfer to a bowl and mix with salt, mustard powder, chile powder and sugar.
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4
If your roast is tied up, untie it.
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5
Massage meat generously with spice rub.
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6
If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.
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7
Heat oven to 300 degrees.
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8
Place pork in a baking pan and roast for 3 to 4 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer.
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9
Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks.
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10
(This works best when the meat is warm but not hot.)
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11
Prepare the barbecue sauce: Combine ingredients in a medium pot.
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12
Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color.
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13
Season with more hot sauce if you like.
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14
Add two-thirds of the sauce to meat and toss to coat, adding more sauce as needed.
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15
(Any leftover sauce will keep for at least 2 weeks in the refrigerator.)
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16
Make the slaw: Combine cabbage, onion and jalapeno in a large bowl.
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17
In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper.
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18
Add dressing to cabbage and toss well.
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19
Serve pulled pork with slaw, buns and hot sauce on the side, letting people assemble their own sandwiches.
