Smoked Pork Sandwiches with Sesame Slaw

Thaw pork shoulder and rub with your favorite dry rub. Send your hubby out to the smoker to babysit it all day, cooking over low heat for 8 hours. (Bye-bye honey. See you in 8 hours!)
OR, place dry rubbed pork shoulder in a crockpot with 1 cup beef broth or water, plus salt and pepper. Cover with lid and cook on high for 4 hours, or until pork is very tender.

Make the Sesame Coleslaw by combining in a medium bowl the coleslaw cabbage mix, finely chopped green pepper, snipped cilantro, sesame oil, white vinegar, pressed garlic and salt and pepper. Set aside, or refrigerate until meat is ready.

To make Tangy BBQ Pepper sauce, combine
ketchup, soy sauce, BBQ sauce, brown sugar, vinegar, pepper, oregano, dry mustard, and kosher salt. Whisk until blended. Set aside.

When your meat is done, shred pork (use two forks to pull the meat apart and shred), removing any visible fat and gristle. Place meat in large bowl, leaving excess liquid behind, and toss with homemade Tangy BBQ Pepper Sauce.

Butter, then toast buns under your broiler. Then add BBQ coated, shredded pork and top with 1/2 cup Sesame Slaw.

Makes 6-8 sandwiches, depending on if you, or your hubby get to pick how much meat each sandwich contains.