Applejack pulled pork buns

Cut the pork shoulder into roughly 2-inch chunks: slice a 2-inch piece, cut into 2-inch strips, then across every 2 inches.

Put the pork in a stew pot with the onion, garlic, kosher salt, black pepper, smoked paprika and cayenne.

Add the whiskey, apple cider vinegar and apple juice; stir over high heat.

Bring to a simmer, stir, reduce to low, cover and simmer about two hours (an hour and a half to two and a half) until fork tender.

Lift the meat into a bowl with a spider.

Turn the heat to medium high and reduce the cooking liquid by about 75 percent, by eye; skim the fat if wanted (he does not).

Lower the heat, stir the pork back in and break it into small shreddy pieces with a potato masher.

Cook on low, stirring, a couple of minutes until heated through and absorbing the sauce; taste and add salt.

Cool, cover and refrigerate overnight; reheat on medium the next day (18 hours later), letting the liquid reduce a little more.

Off the heat stir in snipped chives.

Pile onto buns and top with mustardy, acidic coleslaw.