First-timer’s pork shoulder sandwiches Recipe - Los Angeles Times

Ingredients

• 1 tablespoon butter
• 1 strip bacon, cut crosswise into thin slivers
• 1 small onion, peeled and finely chopped
• 2/3 cup cider vinegar
• 2/3 cup brown sugar (dark or light), or to taste
• 2/3 cup Dijon mustard
• 1 tablespoon of your favorite hot sauce, or to taste
• Coarse salt (sea or kosher) and freshly ground black pepper, to taste
• 1 small head green cabbage
• 2/3 cup prepared Mustard brown sugar barbecue sauce, or to taste
• ½ teaspoon celery seeds, or to taste
• Coarse salt (sea or kosher) and freshly-ground black pepper
• 1 tablespoon coarse salt (sea or kosher)
• 1 tablespoon freshly ground black pepper
• 1 tablespoon dry mustard
• 1 tablespoon onion powder
• 1 Boston butt (also known as bone-in pork shoulder roast, 5 to 6 pounds)
• Prepared Mustard brown sugar barbecue sauce
• Prepared Mustard slaw
• 12 hamburger buns, split
• ¼ cup (½ stick) butter, melted
• Pickled red onion slices, optional
• Sweet pickle slices, optional