Bring pork to room temperature, approximately two hours.

Pre-heat your oven to 300 degrees Fahrenheit. In the meantime, cook bacon in a Dutch oven until the bacon is crispy and fat has rendered. Drain bacon on paper towel to remove excess oil and fat.

Season pork well with salt and pepper and sear each side until golden, about five minutes per side.

In a small bowl, mix together sugar, molasses, ketchup and vinegar. Add the mixture and the bacon to pot with the pork. Add water until it comes up to 3/4 side of the pork. Cover and bring to a simmer.

Move to the oven, braising the pork, basting once an hour until the sauce has thickened to a syrup-like consistency, about 6 hours. Rest the pork fo 20 minutes on a rimmed baking dish.

Skim fat from the sauce and discard.

Using a fork, shred the pork and return it to the pot with the sauce.

Serve on the mini brioche buns with pickles.