Directions for Pulled Pork

At least 3 hours but up to 24 hours before cooking, sprinkle meat with at least 1 teaspoon of salt. Cover and return to fridge. 
Preheat oven to 265 degrees.
In a small bowl, mix the remaining teaspoon of salt with the spices, herbs and sugar. Add tomato paste and mix vigorously to combine. Set aside. 
In a large Dutch oven with a tight-fitting lid, make a bed of half the sliced onions and peppers. 
Set meat on a clean work surface. Coat the exterior of the meat with the tomato paste and spice mixture. Set on the bed of onions and peppers in the Dutch oven.
Add the remaining onions and peppers over and around the meat. Cover and place in the center of the oven. Cook at least 3 hours, up to 5, depending on the size/weight of your pork cut. Pork is done when it can be easily shredded with a fork. 

To make coleslaw, place shredded cabbage carrots and jalapeño, if using, in a large bowl. Squeeze lemon juice over the veggies, and toss to combine, then add scallions, cilantro, mayo and salt and toss to fully mix. Taste and add extra lemon juice and/or salt, if desired.

Combine meat and coleslaw on a bun. Eat.