Beer-braised pulled pork sandwich with orange barbecue sauce

Rub the pork shoulder on all sides with black pepper, salt, paprika, brown sugar and a dash each of cayenne and cumin.

Wrap and refrigerate for at least two hours, best overnight; unwrap and pat dry.

In a hot cast-iron Dutch oven, sear the meat about three minutes on each side until brown; a little burning is fine.

Remove the meat; saute the crushed garlic and fresh herbs for 2 minutes.

Pour in the dark beer, veal stock (optional) and a dash of liquid smoke.

Return the meat, flip it and bring to a boil; it should not be fully immersed.

Cover and braise at 250F (121C) for six hours.

Remove the meat; pass the braising liquid through a sieve and discard the herbs and garlic.

Add ketchup and mustard, bring to a boil, skim off impurities and excess fat.

Add orange marmalade, reduce if necessary and add apple cider vinegar to taste.

Reheat the shredded pork, season it with the barbecue sauce, let it caramelize a bit and keep warm.

Toast the Vienna bread, spread over the pulled pork, add cheese and melt under the broiler.

Add more meat and top with coleslaw and dressing.