Tear the pork by hand.Use pork shoulder.The ingredients for the sandwich and coleslaw salad include 500g of pork shoulder,hamburgers.6 buns,

cut half a cabbage into ribbons,and quarter an onion.Dressing for the coleslaw: 50g of mayonnaise, 2 tablespoons of white vinegar,1 tablespoon of lemon juice, salt and black pepper to taste.Marinating ingredients include 2 tablespoons of Italian seasoning,2 tablespoons of chili powder,1 tablespoon of red pepper powder,1 tablespoon of dried oregano, 1 tablespoon of brown sugar,1/2 teaspoon of garlic powder,1 teaspoon of onion powder,1/2 teaspoon of salt and black pepper.

Prepare a large bowl, mix the mayonnaise with white vinegar and lemon juice,add salt and black pepper, then add the cabbage and red onion ribbons, mix well and refrigerate overnight.Prepare a large bowl, mix all the marinating ingredients together,including Italian seasoning, dried oregano, chili powder, red pepper powder, brown sugar, garlic powder, onion powder, fennel seeds, salt and black pepper.Pour oil on the pork shoulder in a baking dish and spread it evenly,sprinkle marinating ingredients over the pork, cover with aluminum foil, place in an already preheated oven at 130°C to bake for 7-8 hours, remove after baking, use forks to shred the pork, let the shredded meat soak in the sauce, place the pork shreds on hamburger buns, serve with coleslaw.1 teaspoon,onionmixture 1 teaspoon, salt 1 teaspoon, black pepper 1/2 teaspoon

The hand-sliced pork sandwich coleslaw recipe:

1. Shred the cabbage andcarrotinto strips.

2. Prepare a large bowl and add mayonnaise,malt vinegarandlemon juice, salt, and black pepper, mix well, then add shredded cabbage and carrot, mix thoroughly, and refrigerate overnight.

3. In a large bowl, combine all the meat marinating ingredients, including Italian seasoning, dried oregano, cayenne powder, paprika, brown sugar, garlic powder, onion powder, fennel seeds, salt, and black pepper,

4. Place the shoulder pork on a baking tray and lightly coat with oil. Evenly sprinkle with marinade, cover with aluminum foil, and bake in a preheated oven at 130°C for 7-8 hours. Remove the foil and use forks to shred the pork into pieces, allowing it to soak in the marinade to absorb flavors. Place the shredded meat on hamburger buns and serve with coleslaw.