Asian-Spiced Pulled Pork Sandwiches with Sriracha Slaw

To make pork, preheat the oven to 325F.

Pat pork dry.

Using a paring knife, make several 1/2-inch slits on both sides of pork.

Place pork, fat-side up, in a large Dutch oven.

Combine garlic, ginger, jalapeno, green onions, salt and pepper in a food processor and pulse until a thick paste forms.

Add soy sauce, brown sugar and orange zest and juice and purée until fairly smooth.

Pour garlic-ginger mixture over pork and rub it into meat, working some into the slits.

Cover pot and roast, turning pork and basting every hour, until meat is very tender and shreds easily with a fork, about 4 hours.

Let pork cool, uncovered, for 30 minutes.

Meanwhile, make slaw: In a large bowl, toss together cabbage, lime zest and juice, mayonnaise, Sriracha sauce and cilantro.

Taste and add more lime juice or Sriracha, as desired.

Use 2 forks to shred meat, then toss with cooking liquid that has thickened and slightly caramelized in the pot.

To serve, lightly toast hamburger buns and top with a generous portion of shredded pork and slaw.

Serve with additional Sriracha sauce on the side, if desired.