In a medium saucepan, combine ketchup, mustard, brown sugar, honey, minced garlic, apple cider vinegar, Worcestershire sauce, and Cajun seasoning. Bring the mixture to a boil over medium-high heat, stirring occasionally to combine the ingredients evenly. Once boiling, reduce heat to low and simmer gently for 30-40 minutes, stirring every 10 minutes or so. The sauce will thicken and the flavors will meld together beautifully. Remove from heat and let cool completely—this sauce will be your finishing element for the pulled pork.

Preheat your oven to 275°F. In a large roasting pan or Dutch oven, arrange the sliced onion rings and garlic cloves on the bottom, then add the chicken stock—this creates a flavorful braising liquid. Pat the 5 lb pork shoulder dry and rub it generously all over with the Cajun seasoning and brown sugar, making sure to coat the entire surface including the sides. I like to season it a few minutes before placing it in the pan so the seasonings can adhere better. Place the pork fat-cap side up in the pan, cover tightly with foil, and roast for 6-8 hours until the meat is fork-tender and easily falls apart. The low, slow heat will render the fat and create incredibly tender, juicy meat.

Once the pork is fall-apart tender, carefully remove it from the oven and transfer it to a cutting board. Strain the pan liquid into a bowl, discarding the onion and garlic solids but keeping the flavorful stock. Using two forks, shred the pork into bite-sized pieces, removing any large chunks of fat if desired (though some fat adds great flavor). In a large bowl, combine the shredded pork with approximately 2 cups of the cooled BBQ sauce from Step 1 and about 1/2 to 3/4 cup of the reserved braising liquid, mixing gently until the pork is evenly coated and moist. I always taste at this point and add more sauce or liquid if needed—the pork should be saucy but not swimming.

While the pork rests, prepare your coleslaw. Using a knife or mandoline, shred the green cabbage and red cabbage into thin 1/8-inch strips—uniform thickness helps the slaw dress evenly. Shred the carrots similarly or use a box grater for thin pieces. Finely dice the remaining 1/2 onion. In a separate bowl, whisk together the mayo, apple cider vinegar, sugar, celery seed, salt, and black pepper until smooth. Pour this dressing over the cabbage, carrots, and onion, then toss everything together thoroughly until all the vegetables are evenly coated. Let the slaw sit for 5-10 minutes so the vegetables can soften slightly and the flavors meld.

Lightly toast the brioche buns if desired for a bit of warmth and texture. Place a generous handful of the pulled pork from Step 3 on the bottom half of each bun, then top with a heaping spoonful of the coleslaw from Step 4. Place the top bun on each sandwich and serve immediately while the pork is still warm. The cool, tangy slaw provides the perfect contrast to the warm, smoky, saucy pork.