Pulled Pork Mini Sandwiches

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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.

* Per serving · 4 servings · Values may vary.