Pulled Pork Sandwiches with Barbecue Sauce

Preheat the oven to 350°. Arrange the garlic cut side up on a sheet of foil, drizzle with oil and season with salt and pepper. Wrap the garlic in the foil and roast for about 1 hour, until very soft. Let cool, then squeeze the garlic cloves out of the skins into a medium bowl. Add the thyme, mustard powder, paprika, ginger, orange zest and the 1/4 cup of oil and mash into a paste.

将烤箱温度降低至300°。在防火介质烘烤盘中设置一个机架，然后将猪肉放在上面。猪肉用盐和胡椒粉，然后用大蒜酱擦拭。用箔和烤盖6小时，直到插入肉寄存器最厚的部分的即时读取温度计200°;揭开最后45分钟的烹饪。转移到工作表面并让冷却，然后撕碎。丢弃脂肪和骨头。

Spoon off all but 2 tablespoons of fat from the roasting pan. Add the sugar, both vinegars and 1/2 cup of water to the pan and cook over moderately high heat, whisking, until bubbling and the sugar dissolves, 5 minutes. Add the pork and toss to coat. Season the pork generously with salt and pepper and toss again; keep warm.

In a saucepan, whisk the ketchup, cola, vinegar, hot sauce, molasses and cornstarch and bring to a boil. Simmer over moderate heat, stirring, until glossy and thick, 8 minutes; keep warm.

Pile the pork on the buns and top with the barbecue sauce and coleslaw. Close the sandwiches and serve, passing the habanero vinegar at the table.