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1
Preheat the oven to 325 degrees F.
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2
Rinse and pat dry the pork butt.
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3
In a small bowl mix together all of the ingredients for the spice rub.
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4
Coat the pork completely with the spice mixture and rub it into meat.
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5
Put the roast into a roasting pan or a high sided casserole dish with a lid.
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6
Pour enough chicken stock into the pan to come about 1/2-inch up the sides.
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7
Cover the pan tightly with foil or lid and put in the oven.
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8
Roast the pork until meat is completely tender and pulls apart very easily, about 4 1/2 to 5 hours.
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9
Remove from oven and allow to rest for 10 minutes before shredding the pork from the bone.
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10
For the Slaw: While the pork is roasting combine the cabbage with the carrots and onion in a large bowl.
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11
In small bowl whisk together the remaining ingredients.
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12
Pour the dressing over the slaw and toss to combine.
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13
Refrigerate for at least 1 hour and up to overnight.
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14
Season with more salt and pepper, to taste, before serving.
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15
To Serve:
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16
Preheat the oven to 250 degrees F.
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17
Slice the dinner rolls in half and put on a sheet pan to warm in a low oven.
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18
When ready to assemble the po' boys, put some shredded pork on bottom of each roll, top with some BBQ sauce and finish with a heaping spoonful of the slaw.
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19
Cover with the roll tops and serve immediately.
