In a small Mixing Bowl, combine the 2 tbsp azúcar moreno compactado, 1 tbsp pimentón ahumado, 1 tbsp sal kosher, 1 tbsp sal kosher, 1 tsp polvo de ajo, 1 tsp polvo de cebolla, Dried Mustard, and ½ tsp pimienta de cayena. Mix well until evenly blended.

Pat the 4 lb paleta de cerdo con hueso también llamada jamón de cerdo; sin exceso de grasa completely dry with paper towels. This helps the rub stick and promotes a better crust. Rub the spice mixture all over every surface of the 4 lb paleta de cerdo con hueso también llamada jamón de cerdo; sin exceso de grasa, pressing it in firmly. For best results, do this the night before and refrigerate uncovered — but even 30 minutes at room temperature makes a difference.

Use a boneless pork butt roast, 3–5 lbs. Pat the surface dry with paper towels. Score the meat with 1-inch crosshatch incisions to help seasoning penetrate. Season generously with salt and your dry rub. Optional but worthwhile: sear in a Skillet over medium-high heat with a little oil, 2–3 minutes per side, until browned. Transfer to the Slow Cooker insert and have your braising liquid or aromatics ready to add.

Place seasoned roast in a 5- to 6 quarts Slow Cooker. Add any sauce, braising liquid, or aromatics around the meat, then lid up. Set to Low — always Low. High heat won't break down the connective tissue the same way. Cook on Low for 8–10 hours. A 4 lb roast may be done in 7–8 hours; larger roasts may need the full 10. Don't lift the lid during cooking. Check doneness starting at the 7–8 hour mark. Target internal temp for pull-apart pork: 200°F (Instant-Read Thermometer into thickest part, away from bone). If slicing only, USDA minimum is 145°F — but it won't shred at that temp. Doneness test: insert a fork into the thickest part — it should meet almost no resistance and the meat should begin falling apart. Still firm? Lid back on, cook in 30-minute increments, checking temp each time.

Carefully remove the 4 lb paleta de cerdo con hueso también llamada jamón de cerdo; sin exceso de grasa from the Dutch Oven and place on a large Cutting Board. Let it rest for 15 minutes — this makes it easier to handle and juicier. Using two forks (or your hands with heat-safe gloves), shred the meat, discarding any large pieces of fat or the bone.

Skim any excess fat from the surface of the braising liquid in the Pot. Return the shredded 4 lb paleta de cerdo con hueso también llamada jamón de cerdo; sin exceso de grasa to the pot and stir in the remaining half cup of 1 cup salsa Grill tu marca favorita, más para servir. Toss everything together so the 4 lb paleta de cerdo con hueso también llamada jamón de cerdo; sin exceso de grasa is coated and soaks up the juices. Taste and adjust seasoning with 1 tbsp sal kosher if needed.

While the 4 lb paleta de cerdo con hueso también llamada jamón de cerdo; sin exceso de grasa rests, make the coleslaw. In a large Mixing Bowl, whisk together the ½ cup mayonesa, ½ cup vinagre de sidra de manzana, 2 tbsp azúcar moreno compactado, 1 tsp semilla de apio, 1 tbsp sal kosher, and 1 tbsp sal kosher until smooth.

Add the shredded 4 cups repollo verde finamente desmenuzado, 4 cups repollo verde finamente desmenuzado, and 1 cup zanahorias desmenuzadas to the dressing. Toss well until everything is evenly coated. Taste and adjust seasoning. Refrigerate for at least 15 minutes before serving so the flavors meld and the slaw softens slightly.

Toast the 8 panecillos de brioche divididos y ligeramente tostados cut-side down in a dry Skillet or under the Broiler for 1–2 minutes until lightly golden. Pile a generous heap of pulled 4 lb paleta de cerdo con hueso también llamada jamón de cerdo; sin exceso de grasa onto the bottom bun, top with a big scoop of coleslaw, add 8 slices encurtidos de eneldo if using, and finish with extra 1 cup salsa BBQ tu marca favorita, más para servir. Add the top bun and serve immediately.

Toast the Brioche Hamburger Buns cut-side down in a dry Skillet or under the Broiler for 1–2 minutes until lightly golden. Pile a generous heap of pulled Pork Shoulder onto the bottom bun, top with a big scoop of coleslaw, add Dill Pickle Chips if using, and finish with extra BBQ Sauce. Add the top bun and serve immediately.