Pulled-Pork Sandwiches With Kalamata Coleslaw

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SF Gate


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The pork:

1 teaspoon dried thyme

1 teaspoon ground fennel seed

1 teaspoon ground cumin

1 teaspoon smoked paprika

3/4 teaspoon freshly ground pepper

2 1/2 pound bone-in pork butt or 2 pounds boneless

Olive oil

Kosher salt

1 medium yellow onion, halved and thinly sliced

3 medium cloves garlic, peeled and smashed

1/2 cup white vinegar

1 cup beef stock + more as needed

The sauce:

3 tablespoons tomato paste

1/2 cup water as needed

2-3 tablespoons ketchup

3 tablespoons white distilled vinegar

1-2 teaspoons Worcestershire sauce

1 teaspoon garlic salt or to taste

6 buns

Kalamata Coleslaw (see recipe in article link)

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