Punk

Marinate the Pork In a large bowl, combine the diced pork shoulder, minced garlic, soy sauce, hoisin sauce, vegetable oil, brown sugar, black pepper, paprika, chili powder, and salt. Mix well to ensure all the pork is coated in the marinade. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.

Brown the Pork Heat a large skillet or Dutch oven over medium-high heat. Add the marinated pork and cook until browned on all sides, about 5 minutes.

Add Braising Liquid Pour in the beef broth, apple cider vinegar, Worcestershire sauce, honey, and Dijon mustard. Stir well to combine.

Braise the Pork Reduce the heat to low and cover the skillet or Dutch oven. Simmer for 2-3 hours, or until the pork is tender and easily shreds with a fork.

Shred the Pork Using two forks, shred the cooked pork in the skillet or Dutch oven. Mix the shredded pork with the braising liquid to ensure it is evenly coated.

Assemble the Punk Burgers Toast the burger buns until golden brown. Place a generous amount of shredded pork on the bottom half of each bun. Top with coleslaw, pickled jalapenos, and chopped fresh cilantro. Close with the top half of the bun.