*To make buns from scratch look up at Vienna Bread. For the veal stock look up at Veal Stock & Demi-Glace.
Mix up spices and sugar and rub the meat in all sides. Wrap up and refrigerate for at least 2 hours or overnight. Unwrap and pat dry meat. In a hot cast iron Dutch oven or in a similar heavy bottomed pot, add oil and sear meat for about 3 minutes or until brown in all sides on medium high heat. Once the pork is well seared remove from the pot and throw in crushed garlic and a small sprig fresh rosemary and thyme and a sage leaf. Sauté for 2 minutes. Pour in dark beer and veal, or beef stock. Put meat and its rendered juice back into the pot, flip meat and bring to boil.
Cook pork shoulder in a preheated 250ºF/121ºC oven for 6 hours. Turn off oven and leave the pot inside for a few more hours or overnight. For instance, begin braising at 4pm, turn off oven at 10pm, and leave the pot inside the oven and go to bed!. The pork can also be braised at 350ºF/180ºC for 2 hours.
Remove meat from pot and pull into strips. Keep warm or refrigerate for days for later use. Pass the braising liquid through a sieve. Discard herbs and garlic. Add ketchup and mustard. Bring to boil and skim off impurities and remove excess fat. Add the orange marmalade. Reduce sauce if necessary over low heat and add some apple cider vinegar to taste. Reheat the shredded pork and season with the BBQ sauce, and let caramelize a little bit over the stove before serving.
Cut buns in half and brush insides with some olive oil or clarified butter. Toast bread in a hot frying pan or griddle or in the oven. Add hot meat and cheese and melt under the broiler. Add more meat if desired and top with coleslaw and dressing. Serve immediately. Bon appétit!