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1.
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Combine all of the above dry rub ingredients in a small bowl.
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Then rub the spice mixture all over your pork roast, place it in a bowl and let it refrigerate overnight.
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2.
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In the morning place your pork roast in your slow cooker.
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Combine the apple cider vinegar, vegetable oil, ketchup and black pepper in a small bowl.
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Pour it over the pork, put the lid on and cook for 6-7 hours on low setting.
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3.
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Make your coleslaw while your pork is cooking.
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Combine the cabbage, carrots, red onion, green onions and chili pepper in a large bowl.
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In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice and sugar.
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Pour the dressing over the cabbage mixture and toss gently to mix.
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Add the celery seed, hot sauce, salt and pepper and toss again.
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Chill for 3 hours in the refrigerator.
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4.
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After about 6 hours your pork should shred right in the slow cooker.
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Use two forks to shred everything and mix with the juices already in the slow cooker.
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Discard any large pieces of fat.
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For serving: We eat our pork on a slider roll, topped with some slaw and the sauce and juices already in the cooker.
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But you can always add your favorite BBQ sauce to make it extra saucy or make a simple BBQ sauce.
