For pork:
2 tablespoons vegetable oil
1 3-lb pork shoulder
1 1/4 cups Red Duck Sweet Mustard Peppercorn BBQ Sauce, divided use
1 12-oz bottle lighter-style beer, like a nice lager (we used Session)
Kosher salt to taste

For sandwiches:
1/4 head red cabbage, shredded
1/2 green apple, shredded
2-3 scallions, sliced thin
Juice of half a lemon
2 tablespoons olive oil
Kosher salt to taste
6-8 hamburger buns or rolls

You can make this in a Dutch oven, or a slow cooker. If using a Dutch oven, preheat your oven to 325 degrees Fahrenheit. If not, keep movin' onto the next step!

In a big heavy pot or Dutch oven, heat up the oil over medium-high heat. When it's nice and hot, sear the pork shoulder on all sides, until nicely browned (8-10 minutes total).

If using a crockpot, transfer pork to a crockpot.

Pour 3/4 cup of the Red Duck Sweet Mustard Peppercorn BBQ Sauce over the pork, followed by the bottle of beer. Stir to combine and turn to pork to coat. Cover and cook on High in the crockpot or in the preheated oven for about 3 hours, until it falls apart. Turn pork over halfway through cooking (the liquid won't cover it completely).

Meanwhile, assemble the slaw by combining the cabbage, apple, scallions, lemon, and olive oil in a bowl and tossing. Season to taste with salt and set in the fridge to chill.

When pork is done, transfer to a big cutting board. Remove any big chunks of fat and shred with two forks. Transfer pork to a bowl and toss with the remaining 1/2 cup of Red Duck Sweet Mustard Peppercorn BBQ sauce. If you'd like, you can also add a bit of the braising liquid, but keep in mind that it's very fatty! 

To assemble sandwiches, pile on the pork, top with the slaw, and serve with extra Red Duck Sweet Mustard Peppercorn BBQ Sauce for drizzling. Serves 8.