Pulled Pork Sandwiches (Oven) - cooking recipe

Ingredients

2 teaspoons ground coriander
2 teaspoons cumin
2 teaspoons ground pepper
3 teaspoons coarse kosher salt
2 teaspoons dry mustard
1/4 teaspoon cayenne
2 teaspoons paprika
3 tablespoons dark brown sugar
5 lbs boneless pork shoulder
1 1/2 cups ketchup
1/4 cup packed dark brown sugar
2 tablespoons molasses
2 garlic cloves, minced
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons paprika
1 teaspoon ground pepper
1 teaspoon dry mustard
1 pinch cayenne
1 dash hot sauce, more to taste
1 small head green cabbage, outer leaves removed, shredded (about 1 1/2 pounds)
1/2 small red onion, thinly sliced
1 large jalapeno, seeded if desired, thinly sliced
3/4 cup mayonnaise
2 tablespoons cider vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon coarse kosher salt
black pepper
12 -18 crusty rolls

Preparation

Combine the first eight ingredients in a small bowl to make the spice rub.
If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.
Roast uncovered at 300 degrees for 5 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer.
Combine ingredients for the sauce (ketchup through hot sauce) in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Set aside.
Combine cabbage, onion and jalapeno in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add dressing to cabbage and toss well.
Remove meat from pan and let it cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.).
Toss shredded meat with sauce in an oven-proof serving dish. Reserve some of the sauce if it looks too wet or add some of the juices from the meat if it looks too dry. Return to 300 degree oven, covered, for 1 hour.
Serve meat on buns with slaw to top.