Preheat oven to 300°F (150°C). Pat the pork shoulder dry with paper towels. Rub vegetable oil over the surface. In a small bowl combine kosher salt, coarse black pepper, paprika, brown sugar, garlic powder and onion powder. Rub the spice mix all over the pork, pressing so it adheres.

Sear and braise

Heat a large Dutch oven over medium-high heat. Sear the pork on all sides until brown, about 3–4 minutes per side. Remove pork and deglaze the pot with 1/4 cup apple cider vinegar, scraping browned bits. Add the pork back, pour in remaining apple cider vinegar and the optional stock (about 1 cup) to come about 1/3 up the side of the pork. Cover with lid and transfer to the preheated oven.

Cook low and slow

Braise for 3–3.5 hours, until the meat is very tender and pulls apart easily with a fork and internal temp reaches ~195–205°F. Check after 2 hours — if liquid is evaporating too quickly, add a splash of stock or water. Remove from oven and let rest 15 minutes, then shred with two forks, discarding excess fat and bone. Toss shredded pork with BBQ sauce to taste (reserve some sauce for serving).

Cornbread

Preheat oven to 400°F (205°C). In a large bowl whisk together cornmeal, flour, baking powder, salt and sugar. In another bowl whisk milk, egg and melted butter. Pour wet into dry and stir just until combined. Pour batter into a lightly greased 8-inch square or 9-inch cast-iron skillet. Bake 18–22 minutes until golden and a toothpick comes out clean. Let cool slightly, then cut into 6–8 squares.

Coleslaw

In a large bowl combine shredded green cabbage, red cabbage and carrot. In a separate small bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt and black pepper until smooth. Pour dressing over the cabbage mixture and toss until evenly coated. Chill at least 30 minutes before serving to let flavors meld. Taste and adjust salt or sugar before plating.

Sweet n' Spicy Pickles

In a small saucepan combine white vinegar, water, sugar, and kosher salt. Warm over medium heat just until sugar dissolves; do not boil hard. Place sliced cucumbers, garlic clove, mustard seeds and red pepper flakes in a jar or bowl. Pour warm brine over the cucumbers, press to submerge, and let cool to room temperature. Refrigerate at least 1 hour (best after 4 hours) — quick pickles keep 1–2 weeks refrigerated.

Choice of Side

Prepare your chosen side according to package or your favorite recipe. For baked beans: heat in a saucepan until simmering. For mac and cheese: reheat or bake until bubbly. For fries: bake or fry until crispy and season to taste. Keep warm for plating.

To finish and assemble

On each plate place a generous portion (about 6–8 oz cooked) of shredded BBQ pork. Add a wedge or square of cornbread, a scoop (about 3/4 cup) of coleslaw, a small container or pile (about 1/4 cup) of sweet n' spicy pickles, and your selected side (about 1 cup). Drizzle additional BBQ sauce over the meat as desired and garnish with chopped parsley. Serve warm.