Pork cusion braised at 220 for about 4 hours. Home made sauce, cooked down the strained brasing liquid with some tomato sauce, brown sugar and other good stuff whizzed in a couple of heads of roasted garlic too. "Killer Slaw", napa caggabe, red onion, carrot, honeycrisp apple, jalepeno pepper, and cilantro. Dressed with a little doctored up Litehouse coleslaw dressing. Some cilantro garnish and a toasted brioche bun we are good to go.