Craving Satiated

Sous vide pork shoulder for 18 hours at 167 with:
Rub-
6 Tb Brown Sugar
2 Tsp Black Pepper
2 Tsp Smoked Paprika
1 Tsp Garlic Powder
1 Tsp Ground Mustard
1 Tsp Chili Powder
1 Tsp Chipotle Powder
1 Tsp Onion Powder
Salt to taste
Sprinkle all around and save whatever is left for after sous vide bath.
Then patted dry and sprinkle rub all over again.
Into the oven it went for 1 1/2 hr at 300F°
Reduced the liquid from the bag to later mix with some Stubbs Sweet Heat.
Made some Coleslaw with some Purple Cabbage,Green Cabbage, Carrots and Red Onions. For the dressing i used:
4 Tb Light Mayo
2 Tb Apple Cider Vinegar
1 Tb Honey
1 Tsp Dijon Mustard
1 Tsp Pickle Juice
1 Tsp Celery Seed
Salt and Pepper to taste

Assembled with 1 Bread Roll(Toasted)
Dill Pickles
Meat
Bbq Sauce Mix
Coleslaw
Accompanied with some Air-Fried Fries