Pulled Pork Sandwich on French Baguette with Cornichon

Pulled pork: Toast the coriander seeds, cumin seeds, and peppercorns in a small pan over low heat for about 2 mins. With a chef’s knife, chop the toasted spices very small.

Put into a small bowl and combine with the chile powder, ground mustard, salt, smoked paprika, maple syrup, and minced garlic. Then rub the pork shoulder all over with the spice rub. Set the pork shoulder aside.

Preheat the oven to 180°C. Put the pork in a roasting pan and cook until the pork is tender and the temperature in the middle registers 150°C on a digital thermometer, about 2 ½ hrs.

Let the pork rest on a cutting board, tented with foil, until still warm but not too hot to handle. Wearing 3 layers of food-safe plastic gloves (because the meat is still hot), pull the pork apart with your hands and put into a large bowl.

BBQ Sauce: Add the ketchup, honey, vinegar, Worcestershire sauce, smoked paprika, black pepper, cayenne pepper, garlic, hot sauce, and lemon juice to a medium saucepan.

Bring it to a simmer over low heat and cook, stirring, until the sauce thickens slightly and becomes darker, about 20 mins. Add the sauce to the shredded pork and mix well.

Coleslaw: Add the cabbage, onion, jalapeño, and cornichons to a large bowl. Stir together the mayonnaise, vinegar, oil, salt, and pepper in a separate small bowl. Pour the dressing into the cabbage mixture and toss well. Stir in the chopped cilantro.

Sandwich: Turn on the broiler. Arrange the baguette cut-side up and broil until the baguette is a golden color.

Spoon the pulled pork on the toasted baguette bottom and add the cornichon slaw over top. Close with the top of the baguette.