Open-Faced Pork Adobo Sandwich with Wild Kelp Slaw

Enough pork for 4

INGREDIENTS
- 3 lbs Boston pork butt
- 3-4 tablespoons of adobo seasoning
- 1 beer, light
- 5 peppercorns
- 6 garlic cloves, crushed (1 minced)
- 3 bay leaves
- 1/2 cabbage, thinly sliced
- 2 teaspoon wild Icelandic kelp
- 1-2 limes
- 1/2 inch ginger, minced
- 1/2 cup of mayonnaise
- 2 teaspoons harissa
- 2 tablespoon olive oil
- Salt and pepper
- Favorite bread

INSTRUCTIONS
1 - Season the pork butt with adobo seasoning and salt at least 2 hours before cooking. The night before works best.
2 - Slice the cabbage, place in a large bowl, and add kelp, ginger, one minced garlic clove, and lime juice from one lime. Taste for seasoning and add more lime juice and salt if needed. Refrigerate until serving.
3 - In a small bowl, add the mayonnaise and harissa and set aside. Refrigerate until serving.
4 - Preheat the oven to 300°. Brown the pork butt on all sides in a Dutch oven. Add beer, peppercorns, bay leaves, and crushed garlic. Place in the oven with the lid on for about 3-3.5 hours. The meat is done when you can shred it with two forks.
5 - Toast your bread, top with mayo/harissa sauce, a layer of the slaw, and the shredded pork.