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["1. Combine all ""Dry Rub"" ingredients in a bowl and mix well. Cut as much skin and fat off pork as possible. Rub the spice mixture over pork, cover, and refrigerate 5 hours or overnight if possible.", "", "2. Combine all ""Cooking Liquid"" ingredients in a bowl and mix well. Pour ""Cooking Liquid"" into the slow cooker. Place the pork in the slow cooker, cook on low for approximately 8 hours.", "", "3. While the pork is cooking, make the coleslaw. Combine all ""Coleslaw"" ingredients (except the bag coleslaw mix) in a bowl and mix well. Add the coleslaw mix and toss to coat. Cover and refrigerate.", "", "4. Remove pork from the slow cooker, discard most of the cooking liquid,reserve 1/4 cup cooking liquid for the ""BBQ Sauce"". Shred the pork using two forks and return to the slow cooker, the slow cooker should be set on warm.", "", "5. Heat vegetable oil in a saucepan over medium heat. Stir garlic; cook and stir until the garlic is fragrant and just starting to turn brown, about 3 minutes. Remove from heat and stir in the rest of the ""BBQ Sauce"" ingredients, and reserved cooking liquid. Season with salt and black pepper to taste. Bring the sauce to a simmer over medium heat.", "", "6. Fill each roll with two big forkfuls of pork, two tablespoons of BBQ sauce, and 2 spoonfuls of coleslaw.", "", "Enjoy"]
