Pulled Pork Mini Sandwiches

1. Combine all of the above dry rub ingredients in a small bowl. Then rub the spice mixture all over your pork roast, place it in a bowl and let it refrigerate overnight.

2. In the morning place your pork roast in your slow cooker. Combine the apple cider vinegar, vegetable oil, ketchup and black pepper in a small bowl. Pour it over the pork, put the lid on and cook for 6-7 hours on low setting.

3. Make your coleslaw while your pork is cooking. Combine the cabbage, carrots, red onion, green onions and chili pepper in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Add the celery seed, hot sauce, salt and pepper and toss again. Chill for 3 hours in the refrigerator.

4. After about 6 hours your pork should shred right in the slow cooker. Use two forks to shred everything and mix with the juices already in the slow cooker. Discard any large pieces of fat.

For serving: We eat our pork on a slider roll, topped with some slaw and the sauce and juices already in the cooker. But you can always add your favorite BBQ sauce to make it extra “saucy” or make a simple BBQ sauce.