Preheat the oven to 275 degrees F.
Thoroughly sprinkle the outside of the pork
with black pepper, paprika
, salt and white pepper
. Heat a large roasting pan over high heat and sear
the pork on both sides. Add the garlic, carrots, celery
and onions into the pan, and then pour in the vegetable stock
. Add the whole black peppercorns and bay leaves, cover and transfer to the oven to cook overnight or for 8 hours.
Let the pork cool in the liquid until cool enough to handle, about 3 hours. Remove the meat from the braising liquid and "pull" to desired texture. Strain
the braising liquid into a saucepan
and cook until reduced by half, adjusting the flavor with brown sugar
. Combine the pork with the reduced braising liquid and serve on toasted sesame seed buns with your favorite BBQ sauce (I prefer my bourbon-fig-molasses sauce), a side of coleslaw (make 1 day ahead) and an ice-cold Green Man ESB.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.