Step 1

Heat the olive oil in a medium-sized saucepan over high heat. Add in the garlic and onion, and cook until just tender and fragrant, about five minutes.

Step 2

Add in the apple butter, apple cider vinegar, honey, water, paprika, mustard, salt, worcestershire sauce, and chile sauce. Bring to a boil, reduce heat, and simmer until the thickness of a barbecue sauce (about 15 minutes). Reserve about one cup of the sauce for serving.

Step 3

Place the shoulder roast in a large slow cooker, pour over the remaining barbecue sauce, and cook on low for 8-10 hours, or high for 6-8, or until the pork is tender enough to shred.

Step 4

Shred pork with two forks. To serve, pile on top of buns, then drizzle with reserved barbecue sauce and top with slaw.