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1
Prepare the pork: Combine the mustard, honey, 1 teaspoon salt, 1 tablespoon pepper, the paprika and garlic in a bowl.
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2
Prick the pork on all sides (including the fat) with a paring knife, about 1/2 inch deep.
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3
Brush all over with the mustard mixture.
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4
Tightly wrap with plastic wrap and refrigerate at least 6 hours.
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5
Unwrap the pork, place in a roasting pan and bring to room temperature.
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6
Meanwhile, preheat the oven to 250 degrees F.
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7
Transfer the pork to the oven and pour 1 inch hot water into the pan.
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8
Cook 3 hours, adding water as needed to maintain 1 inch.
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9
Remove the pan from the oven, add water if needed and cover tightly with foil.
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10
Return to the oven and cook 6 more hours.
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11
Turn off the oven and let the pork rest inside, about 1 hour.
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12
Meanwhile, make the sauce: Melt the butter with the oil in a large skillet over medium heat.
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13
Add the onions, season with salt and pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
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14
Add the garlic and paprika and cook 2 to 3 more minutes (reduce the heat if the garlic starts to brown).
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15
Stir in the brown sugar, preserves, ketchup and chili sauce, stirring after each addition.
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16
Bring to a simmer, then stir in the vinegar.
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17
Add salt to taste.
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18
Remove the pork from the oven and take the meat off the bone.
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19
Coarsely shred the meat using 2 carving forks.
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20
Toss with some of the barbecue sauce and pan juices and season with salt and pepper.
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21
Serve on rolls with coleslaw.
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22
Photograph by Steve Giralt
