Pulled Pork Sandwiches With Pickled Onion Slaw

• 1 tablespoon kosher salt
• 4 lbs boneless pork shoulder, excess fat trimmed
• 5 garlic cloves, crushed
• 1 teaspoon cumin seed
• 1/2 cup apple cider vinegar, divided
• 1 tablespoon sugar
• 1 teaspoon celery seed
• 1 1/2 large red onions, thinly sliced root to tip
• 1/2 cup cilantro, coarsely chopped
• 1/3 cup barbecue sauce
• 2 teaspoons Tabasco sauce or 2 teaspoons hot sauce
• 8 brioche bread or 8 hamburger buns

1. Sprinkle salt over entire pork shoulder and place in a slow-cooker with crushed garlic, cumin seeds and 1/4 cup vinegar. Cover and cook on low heat for 7 hours or high heat for 5 hours. Pork should shred easily and be very tender.
2. Meanwhile, make slaw by whisking together remaining 1/4 cup vinegar, sugar and celery seed; toss with onions. Let sit up to 3 hours. Stir in cilantro just before serving.
3. Remove pork from juices and cool slightly, then shred and cut into small pieces. Strain juices and pour off fat. Mix 1 cup of the juices with barbeque sauce and hot sauce to serve with pork; discard remaining juices.
4. Serve pork on brioche buns piled with onion slaw and drizzled with sauce. Pork can be made a day in advance.

kosher salt, pork shoulder, garlic, cumin, apple cider vinegar, sugar, celery, red onions, cilantro, barbecue sauce, tabasco sauce, bread

Taken from www.food.com/recipe/pulled-pork-sandwiches-with-pickled-onion-slaw-485686 (may not work)