Directions for the Pork Rub :

Mix dry ingredients together and rub into pork. Refrigerate overnight.

Directions for the Pork:

Preheat over to 275 degrees. Remove pork from fridge and let sit for 15 minutes. Cook pork shoulder covered in dutch over for 4 hours or until internal temperature reaches 180 degrees F.

While pork is cooking prepare BBQ sauce. Over medium heat heat oil in pan. Add ginger and garlic, cook for 1 minute. Add vinegar, Sriracha, brown sugar, soy sauce and sesame oil, stir to mix. Cook 2 minutes. Add hoisin sauce and bring to a simmer. After removing pan from heat, stir in green onions and fresh cilantro.

After pork is removed from oven, let sit for 15 minutes and then shred using 2 forks. Add in the asian BBQ sauce, and mix until pork coated in sauce.

Directions for the Cole Slaw:

Combine rice vinegar, sugar, ginger, sesame oil, vegetable oil, lime zest, lime juice, soy sauce and jalapeno. Mix well.

In a large bowl toss together cabbage, carrots, scallions, and cilantro. Pour dressing onto mix and stir to combine. Refrigerate for 10-15 minutes to allow flavors to blend together.