Pulled Pork. Make it Thursday for an easy start to your weekend

It looks like a lot- almost 20 ingredients just for the pork, more for coleslaw, but it goes together quickly, cooks on its own the next day and needs only a quick final prep when you get home from work.

Serves 8

	DRY RUB:
1 1/2	teaspoons  whole coriander seed
1 1/2	teaspoons  whole cumin seed
1 1/2	teaspoons  black peppercorns
2 1/4	teaspoons  coarse kosher salt
1 1/2	teaspoons  dry mustard powder
1 1/2	teaspoons  chile powder
3	Tablespoons  dark brown sugar
	PORK:
3 1/2	pounds  boneless pork shoulder
	Hamburger or brioche buns, for serving
	SAUCE:
1 1/2	cups  ketchup
1/4	cup  packed dark brown sugar
2	Tablespoons  molasses
2	garlic cloves, minced or grated
1/4	cup  cider vinegar
2	Tablespoons  Worcestershire sauce
2	teaspoons  sweet or hot paprika
1	teaspoon  black pepper
1	teaspoon  dry mustard powder
1	Pinch  cayenne
1	Dash  hot sauce, more to taste
	COLESLAW:
1	small head  green cabbage, outer leaves removed, shredded (about 1 1/2 pounds)
1/2	small  red onion, thinly sliced
1	large  jalapeno, seeded if desired, thinly sliced
3/4	cup  mayonnaise
2	tablespoons  cider vinegar
2	tablespoons  extra virgin olive oil
1	teaspoon  coarse kosher salt
	Black pepper

Yes, that's a lot of ingredients! But worth it, I promise.

Thursday night: Assemble the spice rub for the pork: In a dry, small skillet over medium-low heat, toast coriander, cumin and peppercorns until fragrant, 1 to 2 minutes. Using a spice grinder or mortar and pestle, grind toasted spices into a fine powder. Transfer to a bowl and mix with salt, mustard

powder, chile powder and sugar.

If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or OVERNIGHT. I put mine fat side up in the crockpot insert and refrigerate in that.

Prepare the barbecue sauce: Combine ingredients in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Season with more hot sauce if you like. Add two-thirds of the sauce to meat and toss to coat, adding more sauce as

needed. (Any leftover sauce will keep for at least 2 weeks in the refrigerator.)

Friday: Start the crockpot before you leave for work. Put on low, close it up, and head out. Cook until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer. Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This

works best when the meat is warm but not hot.)

Make the slaw: Combine cabbage, onion and jalapeño in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add dressing to cabbage and toss well.

Serve pulled pork with slaw, buns and hot sauce on the side, letting people assemble their own sandwiches.

From the NY Times