Ingredients

• Coleslaw:
• 1 , 16 ounce
• 0.25 cups pickled pepperoncini peppers , chopped
• 0.25 cups diced red onion
• 0.33 cups mayonnaise
• ½ lemon , juiced
• 1 tablespoon red wine vinegar
• 1 tablespoon granulated garlic
• 1 teaspoon Dijon mustard
• 1 teaspoon white sugar
• 1 teaspoon salt
• 0.5 teaspoons granulated onion
• 0.25 teaspoons lemon pepper
• Pulled Pork:
• 2 tablespoons kosher salt
• 2 tablespoons ground black pepper
• 2 tablespoons granulated garlic
• 2 tablespoons granulated onion
• 2 tablespoons brown sugar
• 1 tablespoon cayenne pepper
• 1 tablespoon ground nutmeg
• 1 tablespoon ground allspice
• 1 teaspoon ground cinnamon
• 1 , 4 pound
• 0.25 cups molasses
• Sauce:
• 3 cups barbeque sauce
• 1 cup strong brewed coffee
• 1 tablespoon molasses
• 1 tablespoon brown sugar
• 1 teaspoon dry mustard
• 1 pinch cayenne pepper , or more to taste
• 4 Italian-style hoagie buns , split lengthwise and toasted
• 0.25 cups onion , Optional
• 0.25 cups jalapeno pepper , Optional

Instructions

1. 1 Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, 1 tablespoon granulated garlic, Dijon mustard, white sugar, salt, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
2. 2 Preheat oven to 300 degrees F (150 degrees C).
3. 3 Combine kosher salt, black pepper, 2 tablespoons granulated garlic, 2 tablespoons granulated onion, 2 tablespoons brown sugar, 1 tablespoon cayenne pepper, nutmeg, allspice, and cinnamon together in a bowl.
4. 4 Place pork shoulder in a large roasting pan. Rub with 1/4 cup molasses on all sides and between any crevices. Sprinkle with kosher salt seasoning mixture and rub over all sides.
5. 5 Cover pan tightly with heavy-duty aluminum foil and roast pork in the preheated oven until tender and a thermometer inserted reaches 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board, reserving pan juice, and allow to cool slightly before pulling. Using two forks, shred the pork shoulder into bite-size pieces. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist.
6. 6 Pour reserved pan juices into a large pot over medium heat. Add barbeque sauce, coffee, 1 tablespoon molasses, 1 tablespoon brown sugar, dry mustard, and a pinch of cayenne pepper. Bring to a simmer, reduce heat, and cook for 15 minutes. Add shredded pork and stir until warm, about 5 minutes.
7. 7 Fill each hoagie bun with pork mixture. Top with 1 to 2 cups coleslaw. Garnish with 1 tablespoon onion and 1 tablespoon jalapeno.

Nutrition per serving