Chef Jackie's Pulled Pork with Mustard BBQ Sauce

Pulled Pork with Mustard BBQ Sauce 
Prep Time: 00:15 minutes 
Cook Time: 03:45 minutes 
Serves 6

BBQ Sauce 
2 cups apple cider vinegar
1 red onion, peeled and chopped 
1 garlic clove, peeled and smashed 
1 tablespoon chipotle in adobo puree 
1/2 cup spicy brown mustard
1/2 cup whole grain mustard 
1/2 cup yellow mustard 
1/2 cup light brown sugar 
1/2 bottle light beer
4 yellow onions, peeled, cut into 1/2" halfmoons
2 bay leaves
3 lb boneless pork shoulder
1 teaspoon ground coriander
1 tablespoon smoked paprika
1 package potato rolls
Kosher salt and freshly ground black pepper, to taste

1/2 cup mayonnaise
1 tablespoon sugar
1 tablespoon apple cider vinegar
1 teaspoon celery seed
2 cups shredded red cabbage
2 cups shredded green cabbage
1 cup shredded carrots
1 shallot, thinly sliced
Kosher salt and freshly ground black pepper, to taste

Preheat oven or warming drawer to 250 F degrees. 

Mustard BBQ Sauce-Makes about 2 1/2 cups
To a medium sauce pot, add cider vinegar, red onion, garlic, brown mustard, whole grain mustard, yellow mustard, brown sugar and beer. Bring to a boil and cook for 5 minutes. Remove from heat, add to blender and puree until smooth. Pour back into Dutch oven. Add onions, bay leaves and seasoned pork shoulder. Cover and cook for 4-4 1/2 hours, until tender.

Remove from oven and using two forks, shred pork into onion bbq sauce.¿ Discard bay leaves. Serve on potato rolls topped with slaw.

To a medium bowl, whisk together, mayonnaise, sugar, cider vinegar and celery seed. Season. Add prepared cabbage and shallot. Toss to coat and check seasoning. The longer this sits the better it gets. Set aside until pork is ready!