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1
In a 5-to-6 quart slow-cooker bowl, combine paprika, mustard powder, 1/4 cup brown sugar, 1 teaspoon salt and 1 tablespoon freshly ground black pepper.
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2
Add the pork and rub mixture all over meat.
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3
Arrange pork in single layer in slow-cooker bowl, fat side up.
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4
In medium bowl, whish vinegar, ketchup, red pepper, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and remaining 1 tablespoon brown sugar.
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5
Pour 1/2 cup sauce into large bowl; cover and refrigerate.
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6
Pour 1 cup water and remaining sauce into slow-cooker bowl.
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7
Cover slow-cooker with lid, and cook on low for 8 to 10 hours or until meat is fork-tender.
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8
Carefully transfer meat to large bowl; remove fat and skin and discard.
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9
Using two forks, shred meat into small pieces.
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10
Carefully pour sauce from slow cooker into fat separator.
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11
Pour half of sauce over meat and pour remaining sauce into gravy boat.
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12
Discard fat.
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13
When ready to serve, remove reserved sauce from refrigerator; with fork, whisk in mayonnaise.
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14
Add coleslaw mix, and toss until well combined.
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15
Divide meat among bottoms of buns, top with coleslaw, then add bun tops.
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16
Serve with reserved sauce on the side.
