In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Season the pork shoulder with salt, black pepper, smoked paprika, and cumin. Once the oil is hot, sear the pork on all sides until browned (about 4-5 minutes per side).

Add Aromatics

Add the chopped onion and minced garlic to the pot, sautéing for another 2-3 minutes until softened.

Cook the Pork

Pour in your favorite BBQ sauce and enough water to cover the pork halfway. Bring to a simmer, then cover and reduce heat to low. Cook for 6-8 hours, or until the pork is tender and easily shreds with a fork.

Coleslaw Preparation

Prepare Vegetables

Shred the green cabbage and carrot into a large bowl.

Make Dressing

In a separate bowl, mix together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.

Combine

Pour the dressing over the cabbage and carrot, tossing until well combined. Refrigerate for at least 30 minutes to allow flavors to meld.

Assembling the Sandwich

Toast Buns

Lightly toast the hamburger buns on a skillet or grill until golden brown.

Assemble Sandwich

On the bottom half of each bun, place a generous portion of pulled pork. Top with coleslaw and pickles to taste, then cover with the top half of the bun.