Slow Cooker Pulled Pork Sandwiches with Coleslaw

In a small bowl, mix together 1/4 cup brown sugar, 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon salt, 2 teaspoons black pepper, and 1/2 teaspoon cayenne pepper to create a dry rub.

Trim excess fat from the 4-pound pork shoulder and pat dry with paper towels.

Rub the spice mixture all over the pork shoulder, making sure to coat all sides evenly.

Place the seasoned pork in the slow cooker.

In a separate bowl, mix together 1/3 cup apple cider vinegar and 1/2 cup chicken broth. Pour this mixture around (not over) the pork in the slow cooker to maintain the rub on the meat.

Cover and cook on low for 8 hours, or until the pork is very tender and easily pulls apart with a fork.

While the pork is cooking, prepare the coleslaw. Thinly slice 1/2 head of green cabbage and 1/4 head of red cabbage. Grate 2 medium carrots. Place in a large bowl.

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon honey, 2 tablespoons apple cider vinegar, 1 teaspoon celery seed, and salt and pepper to taste.

Pour the dressing over the cabbage mixture and toss to coat. Cover and refrigerate for at least 1 hour to allow flavors to meld.

Once the pork is done, remove it from the slow cooker and place on a cutting board. Let rest for 10 minutes.

Using two forks, shred the pork, discarding any large pieces of fat.

Skim excess fat from the cooking liquid in the slow cooker.

Return the shredded pork to the slow cooker and stir in 1 cup barbecue sauce. Mix well to combine with the cooking juices. Keep warm until ready to serve.

To serve, lightly toast the hamburger buns if desired. Place a generous portion of pulled pork on the bottom half of each bun and top with a portion of coleslaw. Cover with the top half of the bun.