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1
For the pork: Preheat your slow cooker (youll need 4 hours at high heat; 8 hours at low heat).
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2
In a small bowl, combine the chili powder, brown sugar, cayenne pepper, salt, pepper and garlic powder.
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3
Rub the pork shoulder with the rub on all sides.
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4
Layer about half of the red onions into the bottom of the slow cooker and carefully lay the pork shoulder on top.
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5
Top with the rest of the onion slices.
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6
Pour the chicken broth over top, put the lid on and cook the pork shoulder for 8 hours at low heat (or 4 hours at high heat), or until the meat is falling off the bone.
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7
Once the pork has cooked, remove it from the slow cooker and transfer to a cutting board.
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8
Discard of any juices left in the slow cooker, but leave the slow cooker on.
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9
Pull the pork apart using two forks (or your fingers) and transfer back to the slow cooker.
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10
Add the BBQ sauce and stir to combine.
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11
Cook for another hour or two on low.
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12
For the slaw: While the pork is slow cooking, prepare your slaw.
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13
Slice the cabbage to your preferred thickness for slaw.
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14
Combine the cabbage, carrots, pepper and onion in a large bowl.
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15
Set aside.
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16
In another bowl, whisk together the mayo, mustard, sour cream, sugar, vinegar, salt, black pepper, cayenne pepper and hot sauce.
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17
Mix the dressing into the large bowl with the veggies until it is completely combined.
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18
Add the fresh cilantro and stir until incorporated.
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19
Cover and refrigerate for 2-4 hours before serving.
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20
For the sandwiches: Preheat a griddle over medium heat.
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21
Spread butter on one side of each slice of bread and lay the bread, butter side-down onto the griddle.
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22
Top the bread with cheese, pulled pork and slaw.
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23
Top with another slice of buttered bread, butter side up and cook for 3-4 minutes on each side, or until the cheese has melted and the bread is golden brown.
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24
Remove from heat and let them sit for 4-5 minutes before serving.
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25
Serve warm with extra BBQ sauce on the side and enjoy!
