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1
Combine the salt and sugar in a small bowl. Line a work surface with plastic wrap. Place the pork shoulder on the plastic and cover completely with the salt-sugar mixture, using your hands to work it into the grooves of the meat. Wrap the pork tightly, place it in a baking dish (the meat will release a lot of moisture), and brine it in the refrigerator overnight.
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2
Preheat the oven to 300 degrees.
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3
Uncover the pork shoulder, drain all liquids from the baking dish, and roast the pork uncovered for 5 hours. After the first 2 hours, braise the meat in its own fat every 30 minutes.
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4
In the meantime, make the BBQ sauce: In a medium non-stick skillet, saute the garlic and jalapeno in 1/2 tablespoon of olive oil over low heat. When soft and fragrant but not browned, add the BBQ sauce. Bring to a simmer, stir in cilantro, and cook gently for 5-10 minutes, until the cilantro leaves begin to melt away and the sauce has thickened. Remove from the heat, and whisk in 1/4 to 1/2 cup beef broth - you want the sauce rather thin so it moistens the pork without overwhelming it.
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5
After 5 hours, remove the pork from the oven and slather it with Cilantro BBQ Sauce. Return the dish to the oven, turn up the heat to 500 degrees, and roast for another 15-20 minutes, until the bark has formed.
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6
Allow the pork to rest for 20 minutes, then shred it with a fork. Combine the pulled pork with enough of the remaining BBQ sauce to moisten it thoroughly. Top each challah roll with the pork, fennel-cabbage slaw (recipe follows), and additional sauce as desired.
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7
In a medium bowl, whisk together the lemon juice, mustard, vinegar, sugar, and salt. Add the remaining ingredients and toss to combine.
