We use the pork shoulder, a very flavorful cut that benefits from slow cooking—so slow, in fact, that we set the oven on the lowest setting and leave the pork cooking overnight, which breaks down the textures, develops the flavors, and renders a lot of the fat. For the amount of meat called for in this recipe, you can get the same great texture and flavor in about four hours.
This recipe has its origin in pork barbecue, which is often served with coleslaw. The cabbage in our sandwich—a nod to that side of slaw—is seasoned with olive oil and red wine vinegar. It is assertive and acidic, balancing the richness of the pork, while the jalapeños add a nice kick. Peppers vary in intensity—sometimes two slices are more than plenty while sometimes eight won’t be enough—so be sure to taste-test yours before layering them on.