Make the BBQ sauce by following the recipe on this blog post.

For the pork, make the coffee spice rub by adding all the ingredients to a small bowl and mixing well. Season the cubed pork shoulder with a generous pinch of salt and a generous amount of the spice rub. Rub the seasoning all around and set aside. Pre-heat instant pot to the high setting of sauté and add 1 tablespoon of oil. Wait for the oil to get hot and add 1/3 of the pork. Brown well on all sides, about 6 minutes, and remove the pork and repeat with the remaining two batches, adding more oil if needed. Turn the pot off and add ¼ cup of the beef stock and use a wooden spoon to scrape the sticky bits from the bottom of the pot. Add the pork back to the pot along with 1 cup of BBQ sauce, the remaining beef stock, vinegar, and hot sauce. Mix everything very well, close the lid, and set the pot to pressure cook on high for 40 minutes. Once the time is up, allow the pot to sit for 10 minutes and then carefully release the pressure using the valve.

Meanwhile, make the cheddar biscuits according to the instructions on this blog page.

Make the slaw by finely slicing both heads of cabbage and adding to a large bowl. Add the green onions, pecans, celery, ¼ teaspoon salt, few cracks of pepper, and mix well. Make the dressing by adding the mayo to a bowl along with the sesame oil, tamari soy sauce, zest and lemon juice, ¼ teaspoon salt, and a couple cracks of pepper. Mix well and check for seasoning. The flavor should be tangy and bright, so add more lemon juice if needed. Only combine the dressing and slaw right before, or a few hours before you want to enjoy it. The slaw is hearty and can be dressed and taken to work without getting soggy.

Once the pork is done cooking, transfer it to a large cutting board, leaving the cooking liquid in the pot. Roughly chop the pork to desired consistency and move to a large bowl. Add a splash of the cooking liquid to the pork and half to 1 cup more BBQ sauce, and mix well. Save 1 cup of the cooking liquid, making sure to pour off the fat, and store the leftover pulled pork in a bowl with the liquid in the fridge. This will keep the pork very moist.

Make sandwiches by cutting the biscuits in half and adding some pork, I like to add some dressed cabbage for crunch. Enjoy! Everything will keep in the fridge for 5 days, only the biscuits and pork can be frozen for 2-3 months. Thaw and re-heat the pulled pork in a hot pan and the biscuits in a 350 F oven for 5 minutes. If using microwave, cover the pork and biscuits with a wet paper towel and make sure not to overheat, as the food will dry out.