INGREDIENTS
1
Pork shoulder (about 4 to 41/2 pounds), boneless
1/2
head Cabbage, purple
2
Carrots
1/4
bunch Flat-leaf parsley
4 cloves
Garlic
2
Green onions
1/2
Lemon
1/2
head Savoy cabbage
2
sprigs Thyme
1 cup
Mayonnaise
1 tbsp
Mustard, whole-grain
1 tbsp
Black pepper, freshly ground
1 1/2 cups
Brown sugar, light
1
Scant tbsp Cayenne
4 tbsp
Kosher salt
1
Kosher salt and freshly ground black pepper
1/4 cup
Paprika
2 tsp
Sugar
3 tbsp
Olive oil, extra-virgin
3/8 cup
Red wine vinegar
6
Brioche hamburger buns
1/4 cup
Sour cream