Step 1

Rub: Rub the pork shoulder with BBQ rub.

Step 2

Slow cook: Put in the slow cooker. Leave on High if you will be home. Cook until the meat is tender and falling apart. Leave on Low if you will be out all day.

Step 3

Shred: Remove the pork shoulder from the slow cooker, let it rest for about 20 minutes. Shred the pork shoulder using two forks.

Step 4

Sauté: Add the butter, onion, carrots, celery, and jalapeño to a medium saucepan. Sauté on medium-high until vegetables are tender and fragrant.

Step 5

Sugar: Add the sugar and let it dissolve and get slightly bubbly.

Step 6

Cook: Add the remainder of the ingredients and bring to a boil. Then simmer for about 20 minutes.

Step 7

PRO-TIP: For a smoother barbecue sauce, use an immersion blender to blend it after it has cooled.

Step 8

Shred: Shred the carrots and cabbage. Place in a large bowl.

Step 9

Make the dressing: In a medium bowl, mix up ingredients for the dressing.

Step 10

Add about ½ cup of dressing. (You will have dressing leftover.)

Step 11

Toss: Toss and let set in the refrigerator for an hour before serving.

Step 12

Chose your fixin's. Add to a large bowl.

Step 13

Top with meat, barbecue sauce, and coleslaw.

Step 14

Enjoy.