Ingredients

• 1 2-pound boneless pork shoulder, cut into 2-inch pieces
• 1/2 onion, roughly chopped
• 4 cloves garlic
• Kosher salt and freshly ground pepper
• 3/4 cup ketchup
• 2 tablespoons spicy yellow mustard
• 2 tablespoons packed light brown sugar
• 1/4 cup sliced pickles, plus 2 tablespoons brine
• 2 teaspoons hot sauce
• 2 tablespoons vegetable oil
• 4 slices Texas toast or other thick white bread
• 1 1/4 cups prepared coleslaw

Instructions

1. Combine the pork, onion, garlic, 1/2 cup water, 1 teaspoon salt and a few grinds of pepper in a 6- to 8-quart slow cooker. Cover and cook on low, 7 hours.
2. Remove the pork and garlic from the slow cooker to a bowl using a slotted spoon. Strain the juices, discarding the onion; transfer 3/4 cup of the juices to a small saucepan. Add the ketchup, mustard, brown sugar, pickle brine and hot sauce. Cook over medium-high heat, stirring occasionally, until the sauce is just starting to simmer and thicken, about 5 minutes.
3. Heat the vegetable oil in a large skillet (preferably cast-iron) over high heat. Add the pork and garlic; shred the meat with two forks. Cook, stirring occasionally, until the pork is crisp and golden, about 5 minutes. Season with salt and pepper.
4. Toast the bread. Top with the pork, sauce and coleslaw. Serve with the pickles.