iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Yogurt with Granola, Tropical Fruit, and Crystallized Ginger

Ingredients:
3 cups diced peeled tropical fruit (such as pineapple, mango, and kiwi)
1/3 cup honey
1/3 cup finely chopped crystallized ginger plus additional for garnish
2 1/2 cups plain nonfat or reduced-fat (2%) Greek-style yogurt,* divided
2 cups purchased granola (with nuts and dried fruits
if desired)

Instructions:
Mix fruit, honey, and 1/3 cup crystallized ginger in medium bowl. Spoon 1/2 cup yogurt into each bowl. Top each with 1/2 cup granola, then 3/4 cup fruit mixture. Spoon remaining 1/2 cup yogurt in dollops over fruit. Garnish with more chopped crystallized ginger and serve.
*A thick yogurt; sold at some supermarkets and at specialty foods stores and Greek markets.
Grilled Shrimp Satay with Peaches and Bok Choy

Ingredients:
6 tablespoons smooth natural peanut butter, stirred to combine
1/3 cup (packed) dark brown sugar
3 tablespoons seasoned rice vinegar
2 tablespoons soy sauce
2 to 3 teaspoons hot chili paste (such as sambal oelek)*
9 tablespoons peach nectar, divided
3 peaches or nectarines, each cut into 6 wedges
16 uncooked large shrimp, peeled, deveined
6 heads of baby bok choy
halved lengthwise

Instructions:
Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 5 tablespoons nectar until smooth; season sauce with pepper.
Arrange peaches, shrimp, and bok choy on grill. Brush with 4 tablespoons nectar; brush lightly with 1/4 cup sauce. Sprinkle with salt and pepper. Grill until peaches are slightly charred, shrimp are just opaque in center, and bok choy halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy.
Mound shrimp, bok choy, and peaches on platter. Drizzle with some sauce. Serve with remaining sauce.
*Available in the Asian foods section of many supermarkets and at Asian markets.
Blue Cheese Crusted Tomatoes

Ingredients:
1/2 cup fine dry breadcrumbs
1 tablespoon olive oil
12 medium tomatoes
3/4 cup crumbled blue cheese (about 3 ounces)

Instructions:
Prepare barbecue (high heat), leaving opposite side unlit if gas grill or without coals if charcoal grill. Mix breadcrumbs and olive oil in small bowl, mashing to coat. Cut top 1/4 from each tomato. Sprinkle tomatoes with salt and pepper. Top each with 1 tablespoon blue cheese. Sprinkle with breadcrumb mixture.
Arrange tomatoes (topping side up) on unlit side of grill. Cover grill and cook tomatoes until slightly soft and cheese melts, about 13 minutes. Serve immediately.
Grilled Bone-in Rib-Eye Steaks

Ingredients:
6 1-inch-thick bone-in rib-eye steaks
Olive oil (for brushing)
1 tablespoon cracked black pepper
1 tablespoon smoked coarse sea salt or regular coarse kosher salt
Blue Cheese-Crusted Tomatoes

Instructions:
Prepare barbecue (high heat). If using gas grill, leave opposite side unlit; if using charcoal grill, keep opposite side free of coals. Brush steaks with olive oil, then sprinkle both sides with cracked black pepper and smoked salt.
Grill steaks on hot side of barbecue until grill marks form, about 3 minutes per side. Transfer steaks to unlit side of grill, cover, and cook to desired doneness, about 8 minutes for medium-rare. Transfer steaks to plates; let rest 10 to 15 minutes. Serve Blue Cheese-Crusted Tomatoes alongside.
Blistered Baby Zucchini, Baby Pattypan Squash, and Grilled Tomatoes

Ingredients:
Olive oil (for brushing)
2 cups yellow and green baby pattypan squash (9 to 10 ounces)
6 baby zucchini
6 medium tomatoes
halved through cores

Instructions:
Prepare barbecue (high heat). Brush grill rack with oil. Brush pattypan squash, zucchini, and tomatoes with olive oil; sprinkle generously with salt and pepper. Grill until vegetables are blistered and slightly charred, about 8 minutes for squash and zucchini, turning occasionally, and about 6 minutes for tomatoes, shifting occasionally. Transfer to platter.
Fried Green Tomatoes

Ingredients:
4 large, firm green tomatoes, cut crosswise into 1/2-inch slices
Kosher salt and freshly ground black pepper to taste
1 cup finely ground cornmeal
1 teaspoon paprika or pimentón (a Spanish smoked paprika, available at latienda.com)
2 eggs
Vegetable oil

Instructions:
1. Sprinkle the tomato slices with the salt and pepper; set aside.
2. Combine the cornmeal and paprika in a shallow bowl. In another bowl, beat the eggs.
3. Cover the bottom of a heavy skillet with 1/2 inch of oil, then place it over medium-high heat.
4. Coat the tomato slices in the egg, then dredge them in the cornmeal mixture.
5. Fry as many tomatoes as fit comfortably in the pan until nicely browned, about 2 minutes a side.
6. Transfer them to a paper towel-lined platter. Repeat until all the tomatoes are cooked.
Tomato Tartes Tatins

Ingredients:
4 pints cherry tomatoes, tops cut off
3 tablespoons unsalted butter, melted
4 teaspoons sugar
8 sun-dried tomatoes (not in oil), chopped
1/2 pound frozen puff pastry
defrosted

Instructions:
1. Preheat oven to 350°F.
2. Give the cherry tomatoes a squeeze to remove the seeds; set aside.
3. Divide the butter among 6 six-ounce ovenproof baking cups. Sprinkle them with the sugar.
4. Fill each cup with the cherry tomatoes, adding a layer of sun-dried tomatoes in the middles.
5. Cover loosely with foil and bake for 1 hour.
6. Gently press down the tomatoes (which will have shrunk), molding them to the shape of the cups. Bake, covered, for 45 minutes more.
7. Remove from the oven. Increase temperature to 425°F.
8. Roll the pastry out to 1/8 inch thick. Cut out 6 four-inch circles and poke them all over with a fork.
9. Top each cup with a pastry circle, pressing to seal. Bake for 15 minutes.
10. Remove and let cool for 15 minutes. Run a small, sharp knife around the rims and invert the tarts onto plates.
Pasta à la Checca

Ingredients:
8 ounces thin spaghetti
2 pints cherry tomatoes (such as orange, red, and yellow teardrop varieties)
2 garlic cloves, peeled and finely chopped
4 tablespoons extra-virgin olive oil
1 cup fresh arugula (optional)
Kosher salt and freshly ground black pepper to taste

Instructions:
1. Cook the pasta until al dente.
2. Meanwhile, in a large bowl, squeeze the tomatoes to break them up (it's faster than chopping, and your kid will likely love joining in).
3. Add the garlic, oil, arugula (if using), salt, and pepper; set aside.
4. Drain the pasta (reserving 1/2 cup of the water) and toss it with the tomatoes. If the pasta is still a little dry, add some of the cooking water.
5. Let sit until the heat from the pasta has cooked the tomatoes and garlic slightly and wilted the arugula, 1 to 2 minutes. Serve warm or at room temperature.
Tomato Egg Cups

Ingredients:
4 medium-size vine-ripened tomatoes, Kosher salt and freshly ground black pepper to taste, 4 large eggs, 4 tablespoons shredded white cheddar cheese, 4 slices toast, cut into strips

Instructions:
1. Preheat oven to 425°F.
2. Slice off and set aside the top third of each tomato. Scoop out the seeds.
3. Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper.
4. Break an egg into each tomato.
5. Bake, with the sliced tops, for 10 minutes.
6. Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more.
7. Let cool for 5 minutes. Serve with the tops and toast strips (also called "soldiers"-as your child might be delighted to know) for dipping.
Steak, Tomato, and Okra Kebabs

Ingredients:
3 tablespoons finely chopped shallot
3 tablespoons red-wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 cup plus 3 tablespoons extra-virgin olive oil, divided
2 pounds (1/2-inch-thick) boneless chuck blade steaks (sometimes called chicken steaks) or steak tips, gristle trimmed if necessary and meat cut into 2-inch pieces
1 pound small tomatoes such as Campari or Baby Roma (about 2 inches wide)
3/4 pound okra, trimmed, leaving tops intact
16 (12-inch) metal skewers

Instructions:
Whisk together shallot, vinegar, mustard, sugar, 1 tsp salt, and 3/4 tsp pepper. Add 1/2 cup oil in a slow stream, whisking until emulsified.
Toss steak with 1/2 tsp salt, then marinate in a sealed bag with 6 Tbsp vinaigrette, chilled, turning bag occasionally, at least 2 hours. Chill remaining vinaigrette.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Meanwhile, toss tomatoes and okra with remaining 3 Tbsp oil and 1/4 tsp salt. Thread tomatoes onto 3 or 4 skewers. Thread okra crosswise onto pairs of parallel skewers, leaving small spaces between pieces. Put on a tray.
Thread steak onto remaining skewers, leaving small spaces between pieces (discard marinade). Put on another tray.
Oil grill rack, then grill steak skewers, covered only if using a gas grill, turning once, about 5 minutes total for medium-rare (about 8 minutes if using steak tips). Transfer to a platter. Drizzle with some of remaining vinaigrette while hot and let stand 5 minutes.
Grill tomato and okra skewers, covered only if using a gas grill, turning occasionally, until tomatoes just begin to wilt and okra is tender, 8 to 10 minutes total. Transfer to platter with steak and serve with any remaining reserved vinaigrette.
Chicken, Mushroom, and Bok Choy Kebabs

Ingredients:
3 large garlic cloves
1/2 cup reduced-sodium soy sauce
1/3 cup dry Sherry
1/4 cup packed brown sugar
1 tablespoon finely grated peeled ginger
2 teaspoon Asian sesame oil
1 1/2 pound skinless boneless chicken thighs, cut into 2-inch pieces
1 pound baby bok choy (5 to 6 heads)
1/2 pound large cremini mushrooms, stems trimmed flush with caps
1/2 cup vegetable oil
14 (12-inch) wooden skewers
soaked in water 30 minutes.

Instructions:
Mince and mash garlic to a paste with a pinch of salt.
Boil soy sauce, Sherry, and brown sugar in a small saucepan over medium heat, stirring occasionally, until reduced to about 2/3 cup, 5 to 7 minutes. Stir in garlic paste, ginger, and sesame oil, then cool to room temperature.
Pour half of marinade into a large sealable bag and chill remainder for basting. Add chicken to bag and marinate, chilled, turning bag occasionally, at least 3 hours.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Meanwhile, halve bok choy lengthwise and blanch in a large pot of boiling salted water (2 Tbsp salt for 5 qt water) until crisp-tender, about 2 minutes. Immediately transfer with tongs to an ice bath to stop cooking. Pat bok choy very dry, then, bending leaves, thread 3 or 4 halves (through bulb and leaves) onto each of 3 or 4 skewers. Put on a tray.
Toss mushrooms with vegetable oil. Thread mushrooms (through sides) and chicken (discard marinade) onto remaining skewers, alternating them. Put on another tray.
Oil grill rack, then grill chicken-and-mushroom skewers, covered only if using a gas grill, 6 minutes. Turn over and baste with some of remaining marinade, then grill, turning and basting occasionally (but not during last 3 minutes), until chicken is just cooked through and mushrooms are tender, 6 to 8 minutes more.
Lightly brush bok choy with oil and grill, covered only if using a gas grill, turning once, until grill marks appear, about 2 minutes total.
Pork Kebabs al Pastor

Ingredients:
3 dried chiles de árbol, wiped clean
1 cup chopped fresh pineapple
1/2 cup distilled white vinegar
2 tablespoons vegetable oil
2 large garlic cloves, smashed
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 pound tomatoes (4 medium), halved
1 small white onion (6 to 8 ounces), quartered
3 tablespoons water
1/4 cup chopped cilantro
2 pounds boneless pork shoulder, cut into 1 1/2-inch chunks
1 large white onion, cut into 1 1/2-inch pieces
3 cups (1-inch) chunks fresh pineapple
16 (6-inch) corn tortillas
Equipment: 12 (12-inch) wooden skewers, soaked in water 30 minutes
Accompaniments: fresh cilantro; lime wedges; thinly sliced radishes

Instructions:
Heat a dry small heavy skillet over medium heat until hot, then toast chiles, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds. Stem chiles.
Purée 1 chile (reserve remainder for salsa) in a blender with pineapple, vinegar, oil, garlic, oregano, cumin, and 1 3/4 tsp salt, then transfer to a bowl.
Preheat broiler.
Oil a small baking pan, then add tomatoes and onion. Broil 4 to 6 inches from heat, turning occasionally, until tomatoes are wilted, skins are blistered, and onions begin to soften and are charred in spots, 16 to 18 minutes. Transfer to blender. Add remaining 2 toasted chiles, water, and 1 tsp salt and purée until smooth. Add cilantro and 1/2 cup pineapple basting sauce and pulse until cilantro is finely chopped.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Toss pork with half of remaining pineapple basting sauce, then thread pork, onion, and pineapple onto skewers, leaving small spaces between pieces. Put on a tray. Wrap tortillas in 2 separate foil packages.
Oil grill rack, then grill skewers, covered only if using a gas grill, turning and basting frequently with remaining sauce (do not baste during last 3 minutes), until pork is cooked through, 8 to 10 minutes. Transfer to a platter and keep warm, covered.
Heat tortillas (in foil) on grill, turning once, until warmed through, about 3 minutes total.
Remove pork, pineapple, and onion from skewers. Serve wrapped in tortillas with salsa and other accompaniments.
Shrimp Tikka with Fresh Mango Chutney

Ingredients:
1/4 cup vegetable oil
2 tablespoons fresh lime juice
1 (1-inch) piece fresh jalapeño, chopped (about 2 teaspoons)
1 (1-inch) piece peeled ginger, chopped
1 large garlic clove, smashed
2 teaspoons ground garam masala
3/4 teaspoons turmeric
1/8 teaspoons grated nutmeg
2 pound large shrimp in shell, peeled, leaving tail fan attached
1 teaspoon ground cumin
1 (3/4-pound) unripe mango, chopped
1/3 seedless cucumber, peeled and chopped (3/4 cup)
1/2 cup chopped red onion
1 to 2 teaspoons minced fresh jalapeño with seeds
3 tablespoons fresh lime juice
3 tablespoons thinly sliced mint
3 tablespoons chopped cilantro
Equipment: 10 (12-inch) wooden skewers, soaked in water 30 minutes
Accompaniment: lime wedges

Instructions:
Purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes. Make chutney while shrimp marinate: Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas);
Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.
Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with chutney.
Miso-Glazed Tuna Kebabs

Ingredients:
1 cup white miso (also called shiro miso)
1/2 cup mirin (Japanese sweet rice wine)
1/2 cup sugar
1/4 cup water
1/2 cup mayonnaise
2 pounds tuna steak, cut into 1-inch cubes
8 (12-inch) wooden skewers, soaked in water 30 minutes
zucchini and snow-pea salad

Instructions:
Heat miso, mirin, sugar, and water in a small saucepan over medium heat, stirring, until sugar has dissolved. Remove from heat and whisk in mayonnaise, then cool to room temperature.
Put tuna in a sealable bag (or nonreactive shallow dish). Pour marinade over tuna and marinate, chilled, at least 1 hour.
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas).
Thread tuna onto skewers, leaving a small space between each piece. Put on a tray.
Generously oil grill rack, then grill skewers, turning once, until just pink in center, about 4 minutes total. Let stand 5 minutes.
Fresh Strawberry Pie with Whipped Cream

Ingredients:
1 (5-ounce) package shortbread cookies
2 tablespoon sugar
2 tablespoon cold unsalted butter, cut into pieces
"2 pounds (1 1/2-inch) strawberries, hulled (see cooks note, below)", 3/4 cup sugar
1/3 cup fresh lemon juice
1 envelope unflavored gelatin (2 1/4 teaspoons)
lightly sweetened whipped cream

Instructions:
Preheat oven to 350°F with rack in middle.
Pulse cookies in a food processor to fine crumbs, then pulse in sugar and butter until combined. Press crumb mixture evenly onto bottom and up side of a 9-inch pie plate. Bake until golden, about 15 minutes. Transfer to a rack to cool.
Select 20 large strawberries as close to same size as possible and set aside. Cut remaining berries into 1/4-inch dice and toss with sugar and lemon juice. Let stand, stirring occasionally, 30 minutes. Drain berries in a sieve set into a large glass measuring cup. Add enough water to measure 2 cups. Transfer liquid to a medium saucepan and reserve berries.
Sprinkle gelatin over strawberry liquid and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Add diced berries, then transfer to a metal bowl set into an ice bath and stir frequently until mixture begins to mound, 20 to 30 minutes.
Spoon 1/2 cup filling into pie crust and arrange reserved whole berries, stem ends down, on filling. Spoon remaining filling over and between berries. Chill pie until filling is set, at least 4 hours.
Jerusalem Artichoke Pickles

Ingredients:
2 tablespoons fresh lemon juice
2 pounds Jerusalem artichokes (also called Sun Chokes)
1 3/4 cups distilled white vinegar
3/4 cup sugar
3/4 cup water
1/2 tablespoons whole mustard seeds
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1/2 large sweet onion
halved lengthwise and thickly sliced

Instructions:
Stir lemon juice into a large bowl of cold water.
Peel Jerusalem artichokes and cut into 1/2-inch-thick rounds. Transfer as cut to acidulated water (to prevent discoloring).
Bring vinegar, sugar, water, mustard seeds, turmeric, cayenne, and 1 1/2 tsp salt to a boil in a medium nonreactive saucepan, stirring until sugar has dissolved. Cool brine to room temperature.
Cook Jerusalem artichokes and onion in a large pot of boiling water 1 minute. Drain and spread out on a kitchen towel to cool. Put vegetables in a glass or ceramic bowl and pour brine over them. Weight vegetables with a small plate to keep submerged, then cover bowl tightly. Chill, stirring once or twice a day, at least 1 week (to allow flavors to develop).
Creamed Corn

Ingredients:
12 ears corn, shucked, 2 cups water, 2 tablespoons unsalted butter, 1 cup heavy cream, 2 teaspoons all-purpose flour, 2 tablespoons chopped fresh chives

Instructions:
Cut corn from cobs (reserve cobs) and put in a large saucepan with water, butter, 1 tsp salt, and 1/2 tsp pepper. Simmer over medium heat, uncovered, stirring occasionally, until tender, 5 to 7 minutes.
Meanwhile, scrape cobs in a small saucepan to extract "milk." Whisk in cream and flour. Boil over medium heat, whisking constantly, 1 minute. Carefully transfer cream mixture and 2 cups corn with some of cooking liquid to a blender and purée (use caution when blending hot liquids). Stir purée into corn and simmer 5 minutes. Stir in chives; season with salt and pepper.
Coleslaw

Ingredients:
2 1/2 pound green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded
1 medium onion, finely chopped
1 large green bell pepper, finely chopped
1 large carrot, coarsely grated
1 1/4 cups mayonnaise
1/3 cup cider vinegar
2 teaspoon sugar

Instructions:
Toss all vegetables in a large bowl with 1 teaspoon each of salt and pepper.
Whisk together mayonnaise, vinegar, and sugar, then toss with slaw. Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend).
Hamburger Buns

Ingredients:
2 cups whole milk
1/4 cup warm water (105-115°F)
2 (1/4-ounce) packages active dry yeast
1/4 cup plus 1/2 tsp sugar, divided
1/2 stick unsalted butter, cut into tablespoon pieces and softened
2 large eggs, lightly beaten
1 tablespoon salt
6 cups all-purpose flour, divided
1 large egg mixed with 1 tablespoon water for egg wash
a stand mixer with paddle and dough-hook attachments; a 3-inch round cookie cutter

Instructions:
Bring milk to a bare simmer in a small saucepan over medium heat. Remove from heat and cool to 105 to 115°F.
Meanwhile, stir together warm water, yeast, and 1/2 tsp sugar in mixer bowl until yeast has dissolved. Let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
Add butter, warm milk, and remaining 1/4 cup sugar to yeast mixture and mix with paddle attachment at low speed until butter has melted, then mix in eggs until combined well. Add salt and 4 cups flour and mix, scraping down side of bowl as necessary, until flour is incorporated. Beat at medium speed 1 minute.
Switch to dough hook and beat in remaining 2 cups flour at medium speed until dough pulls away from side of bowl, about 2 minutes; if necessary, add more flour, 1 Tbsp at a time. Beat 5 minutes more. (Dough will be sticky.)
Transfer dough to a lightly oiled large bowl and turn to coat. Cover tightly with plastic wrap and let rise in a warm draft-free place until doubled, about 2 1/2 hours.
Butter 2 large baking sheets. Punch down dough, then roll out on a lightly floured surface with a floured rolling pin into a 14-inch round (about 1/2 inch thick). Cut out as many rounds as possible with floured cutter and arrange 3 inches apart on baking sheets. Gather and reroll scraps, then cut out more rounds.
Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until they hold a finger mark when gently poked, 1 1/2 to 2 hours.
Preheat oven to 375°F with racks in upper and lower thirds.
Brush buns with egg wash and bake, switching position of sheets halfway through baking, until tops are golden and undersides are golden brown and sound hollow when tapped, 14 to 20 minutes. Transfer to racks to cool completely.
North Carolina Pulled-Pork Barbecue

Ingredients:
3 1/2 cups cider vinegar (20 fluid ounces)
1 1/2 tablespoons sugar
1 1/2 tablespoons hot red-pepper flakes
1 (8- to 10-pound) bone-in pork shoulder roast (preferably butt end) with skin

Instructions:
Bring vinegar to a boil with sugar, red-pepper flakes, 2 tsp salt, and 1 Tbsp pepper in a small nonreactive saucepan, stirring until sugar has dissolved, then cool. Set aside 2 cups vinegar sauce to serve with sandwiches.
While sauce cools, score pork skin in a crosshatch pattern with a sharp knife (forming 1-inch diamonds), cutting through skin and fat but not into meat. Pat meat dry and rub all over with 1 Tbsp each of salt and pepper. Let stand at room temperature 1 hour before grilling.
Prepare grill for indirect-heat cooking over low heat, leaving space in middle for disposable roasting pan.
When coals have cooled to about 300°F (45 minutes to 1 hour; when most coals will have burned out), put disposable roasting pan on bottom rack of grill between the 2 remaining mounds of coals, then fill pan halfway with water. Add a couple of handfuls of unlit charcoal to each charcoal mound, then put grill rack on so hinges are over coals.
Oil grill rack, then put pork, skin side up, on rack above roasting pan. Grill pork, with lid ajar (for air, so coals remain lit), basting meat with sauce and turning over every 30 minutes (to maintain a temperature of 250 to 275°F, add a couple of handfuls of coals to each side about every 30 minutes), until fork-tender (a meat fork should insert easily) and an instant-read thermometer inserted 2 inches into center of meat (avoid bone) registers 190°F, 7 to 8 hours total.
Transfer pork to a cutting board. If skin is not crisp, cut it off with at least 1/4 inch fat attached (cut any large pieces into bite-size ones) and roast, fat side down, in a 4-sided sheet pan in a 350°F oven until crisp, 15 to 20 minutes.
When meat is cool enough to handle, shred it using 2 forks. Transfer to a bowl.
Serve pork, cracklings, and coleslaw together on buns. Serve reserved vinegar sauce on the side.