1 2-pound boneless pork shoulder, cut into 2-inch pieces
1/2 onion, roughly chopped
4 cloves garlic
Kosher salt and freshly ground pepper
3/4 cup ketchup
2 tablespoons spicy yellow mustard
2 tablespoons packed light brown sugar
1/4 cup sliced pickles, plus 2 tablespoons brine
2 teaspoons hot sauce
2 tablespoons vegetable oil
4 slices Texas toast or other thick white bread
1 1/4 cups prepared coleslaw