• 3 ½ pound pork shoulder or boneless pork ribs
• 2 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• 5 clove garlic peeled and smashed
• 1 cup water

For the pork ragu over pappardelle:

• 1 tablespoon extra virgin olive oil
• 2 tablespoon butter
• 1 onion diced
• 2 stalk celery finely chopped
• 1 carrot finely chopped
• 1 cup white wine dry, such as Sauvignon Blanc
• 1 cup whole milk
• 28 ounce can plum tomatoes in juice diced
• 1 cup Parmesan cheese
• 1 pound pappardelle dry

For the pulled pork sandwiches with coleslaw:

• ½ head green cabbage large, thinly sliced
• 1 ½ tablespoon Kosher salt
• ½ cup mayonnaise
• 4 teaspoon granulated sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon celery seeds
• 2 tablespoon apple cider vinegar
• 2 carrot shredded
• ½ cup BBQ sauce customer's favorite
• 4 soft bun such as Hawaiian, Brioche, or Potato

For the Korean style pork tacos:

For the BBQ sauce (makes about 1½ cups)

• ¾ cup low-sodium soy sauce
• ¾ cup brown sugar
• 2 tablespoon chili garlic sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• ½ teaspoon freshly ground black pepper
• 1 tablespoon fresh ginger grated
• 5 clove garlic squeezed through a garlic press
• 2 stalk green onion minced
• 2 tablespoon corn starch mixed with ½ cup water

For the taco:

• ½ head green cabbage or red or mixed, large head, thinly sliced
• 1 carrot shredded
• ⅓ cup fresh cilantro chopped
• 1 lime juiced
• 8 corn tortilla OR 8 large leaves red leaf lettuce or butter lettuce
• 1 avocado ripe, sliced