Ingredients:

1 (4-pound) bone-in pork butt
3 cloves garlic, sliced
2 tbsp. brown sugar
2 tbsp. cumin
4 tbsp. Cayenne Hot Pepper Sea Salt
1 medium carrot, peeled and cut into 2-inch pieces
1 medium onion, thinly sliced
1 celery stalk, chopped
1 small parsnip,peeled, cored and cut into 2-inch pieces
1 can (28 ounces) whole tomatoes
3 to 4 c. low-sodium chicken broth
2 c. sauerkraut
1 to 2 tbsp. sriracha
2 tbsp. olive oil
12 slice rye bread, toasted
6 slices provolone
20 Pepper Hot Garlic Dill Pickles, for serving
Black Peppered Jalapeno Mustard, for serving

Instructions:

Score the pork fat into diamonds. Turn the pork fat-side down, cut small slits into the meat and slide a garlic slice into each slit. In a medium bowl, combine the brown sugar, cumin, Cayenne Hot Pepper Sea Salt, and 1 1/2 teaspoons pepper. Sprinkle the rub all over the pork.
Place the carrot, onion, celery, and parsnip in the bottom of a 5- to 6-quart slow cooker and place the pork, fat-side down, on top of the vegetables. Add the tomatoes (and their juices), then add enough broth to just barely cover the pork. Cover and cook on low until very tender, 7 to 8 hours.
Transfer the pork and vegetables to a bowl. Remove and discard the fat and bone. Using 2 forks, shred the meat and vegetables, mixing to combine. Cover the pork-vegetable mixture with the cooking liquid and refrigerate overnight.
When ready to serve, in a medium bowl, combine the sauerkraut and sriracha. Skim off and discard any fat that has risen to the top of the bowl of the pork mixture. Heat 1 tablespoon oil in a cast-iron skillet over high heat. Using a slotted spoon, transfer half the pork mixture to the skillet and cook until just starting to crisp around the edges of the pork, 5 to 7 minutes. Repeat with the remaining tablespoon oil and pork mixture.
Move the second batch of pork to one side of the skillet, add the sauerkraut to the other side and cook until warm and beginning to char, 4 to 5 minutes. Assemble sandwiches with the rye bread, pork, provolone, sauerkraut, 20 Pepper Hot Garlic Dill Pickles, and Black Peppered Jalapeno Mustard, if desired.