In a large skillet over medium high heat add the vegetable oil. While the oil heats season all sides of the roast with salt and pepper. Once the oil shimmers add the roast and brown it thoroughly on all sides, between 3-5 minutes per side.

While the roast browns add the onions, garlic, jalapenos, chipotles, sugar, all the spices, and the bacon to the slow cooker. Place the browned roast on top of the vegetable mixture. Add the beef broth to the skillet and bring it to a simmer for a few minutes, long enough to scrape the brown bits off the bottom of the pan. Pour the broth into the slow cooker.

Cook the roast on low for 8 hours, or until the roast is falling apart tender. Allow to cool for two hours in the broth before removing from the slow cooker and shredding the beef.

While the beef cools prepare the slaw. In a large bowl combine the mayonnaise, sugar, vinegar, salt, and pepper until well combined and smooth. Add the shredded cabbage, carrots, and apples and toss until thoroughly coated. Cover with plastic and chill for at least one hour.

For the sauce… Once the beef has cooled strain two cups of the cooking liquid into a medium pot. Add the sugar, ketchup, mustard powder, and red pepper and bring to a simmer. Cook until reduced by 1/3, about twenty minutes. The sauce should be fairly thin.

To assemble place the shredded beef on the bun, drizzle with sauce, and top with slaw.

Enjoy!