Pulled Pork Sandwiches with Creamy Coleslaw

1. Clean fat off pork; pat dry.
2. Combine brown sugar, paprika, cayenne pepper, salt, cumin, and black pepper. Rub all over meat.
3. Line bottom of slow cooker with onions and garlic. Place spiced meat on top. Pour beer around the sides. Cook on low for 6–8 hours.
4. While meat cooks, prepare creamy coleslaw. Combine mayonnaise, sour cream, mustard, sugar, pepper, salt, and vinegar in a large bowl. Add cabbage and onion, combine to coat. Cover and refrigerate until meat is ready.
5. When meat is cooked and tender, remove from slow cooker. Place on cutting board and use two forks to shred meat.
6. Pour juices from slow cooker into bowl, strain out onions.
7. Return meat to cooker and top with about half of the juices. Serve immediately, on browned brioche buns topped with cole slaw. Save the extra juice to add to leftovers.