Cut the Pork Shoulder (1) skin into 1 in squares.
Season generously with Sriracha (to taste), Granulated Garlic (to taste), Caraway Seeds (to taste), and Kosher Salt (to taste).
Preheat your oven to 330 degrees F (165 degrees C).
Add Chicken Stock (1 quart) to a roasting pan, cover with a rack, add the butt, roast in a preheated 330 degrees F (165 degrees C) oven for 2- 4 hours, depending on the size of your pork.
Check the center of the butt, it should reach 155 degrees F (68 degrees C). Remove from oven, rest for at least 35 minutes, the carry-over heat will take the roast to a safe 165 degrees F (73 degrees C).
Meanwhile, strain the jus from the roasting pan into a small saucepan, bring to a simmer, thicken lightly with Corn Starch (to taste). Check/adjust seasoning.
Lightly toast the Sourdough Bread (to taste) and serve some Whole Grain Mustard (to taste).
When the roast has rested for at least 35 minutes, remove the crisp skin and cut into cubes, cut the meat into 1/3 in slices, place a generous amount of meat and some crisp skin on grilled bread of your choice, drizzle with the jus. Enjoy!