Don’t let this list of ingredients intimidate you: 1) this recipe is ABSOLUTELY worth it and 2) it’s really not that complicated once you just sit down and do it. Repeat this to yourself at least 10 times out loud or until indoctrinated.
When cooking the pork, you really have 3 different options here:
a) QUICK BUT PRICEY: Sear the pork in a large pressure skillet, add the goods, then cover, seal, and regulate over medium to med-low heat for 30 minutes. The meat comes out incredibly tender, the bad news is that pressure skillets run in the ballpark of about $150-$200. (A less costly option would be to sear the pork in a skillet, and then use an Instant Pot to braise the meat.)
b) SLOW BUT AFFORDABLE: Sear the pork in a large oven proof pot (e.g. dutch oven), add the goods, then cover and braise the meat for at least 3 hours. The meat will still be good, but the bad news is that you have to find 3 hours of time to occupy before you can eat sweet, sweet meats.
c) CHEAP TASTE, CHEAP PRICE: Sear the pork in a skillet, then add the meat to a crockpot with all the goods on high for 4 hours or low for 8. As long as you sear the meat prior, you won’t sacrifice much flavor since the meat will have gone through the Maillard process. Food cooked in crockpots sacrifice a lot of complex flavor profiles due to the lack of caramelization via Maillard browning. So if you don’t feel like washing an extra pan, be sure to apologize to your tastebuds for lackluster cooking.
You’re more than welcome to prepare this in batches--make the BBQ sauce the night before and prep the slaw while you wait for your sauce to thicken. This recipe isn’t so complex that you have to though. I found that as long as everything was mise en place, it’s still very easy to manage all at once--especially while the pork is braising and the sauce is thickening.