Add all ingredients to a small saucepan. Heat over medium heat and stir well to incorporate. Bring to a slow boil and reduce to a simmer. Cook for 10-15 minutes stirring occasionally.
Instructions for the pork:
Remove the pork from the marinade and pat somewhat dry. Generously sprinkle the dry rub over the pork being sure to get it inside all the nooks and crannies. Place in a large oven safe pan with sides.
Prepare the smoker and set to 225 degrees. I prefer to use a combination of pecan and apple wood when I am smoking pork. Place pork into smoker.
Mop or spray the pork every two hours with a combination of apple juice and apple cider vinegar. After about six hours give or take, it should be around 165 degrees. Spray it down one more time then wrap it tightly in foil. Place it back in the smoker (or oven as we are going for heat and not smoke at this point) and cook until it reaches 195 degrees.
Remove the pork and carefully unwrap the foil. Drain any liquid (be sure to reserve it if you intend to make a sauce) and wrap the pork in foil again. Let it rest for at least 30 minutes before shredding (it will keep hot for around 4 hours while resting).
1/4 cup honey
1/4 cup rice vinegar (can substitute white wine vinegar or apple cider vinegar)
1/4 cup vegetable oil
1 teaspoon sesame oil (optional)
1 tablespoon soy sauce
1 tablespoon peanut butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Sriracha sauce ( or your favorite low vinegar hot sauce)
1 tablespoon minced fresh ginger
1 large garlic clove, minced
Combine all ingredients in a large bowl. Whisk until completely incorporated.
3 cups prepared shredded coleslaw
1 cups prepared shredded carrots
1/2 cup thinly sliced red onion
1 medium scallions, finely sliced
1/2 cup chopped salted peanuts (Smoked peanuts are perfect for this dish)
Add the slaw to the bowl with the dressing and stir/fold until well coated. Refrigerate at least one hour before serving.