BBQ Pulled Pork Sandwich

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.

Preheat oven to 300 degrees F (150 degrees C).

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.

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.

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.

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.

Fill each hoagie bun with pork mixture. Top with 1 to 2 cups coleslaw. Garnish with 1 tablespoon onion and 1 tablespoon jalapeno.