Step 1

Mix the BBQ SAUCE ingredients in a saucepan. Bring to a boil over medium-high heat, stirring often, until everything is dissolved and well combined. Take off the heat and let cool to room temperature. When cool pour the sauce into a jar and seal with a lid, refrigerate until ready to use.

Step 2

Pat the pork dry with paper towels and set aside.

Step 3

Mix THE RUB spices together in a small bowl. Rub the pork all over with the spices and set aside.

Step 4

Heat the oil in a dutch oven over medium-high heat. When oil is hot sear the pork until well browned on all sides, 2 to 3 minutes per side.

Step 5

Turn off the heat and transfer the pork to a 6-quart crock-pot. Add the 1/4 cup of apple cider to the dutch oven and use a wooden spoon to scrape the bottom to release any stuck on bits. Pour the liquid from the dutch oven into the crock-pot over top of the pork.

Step 6

Place a lid on the crock-pot and cook on LOW for 8 hours or until pork is very tender.

Step 7

Transfer the pork to a large plate. Shred the pork using two forks and discard any bones. Return the shredded pork to the slow cooker and stir to combine with any liquid in the slow cooker.

Step 8

Take the BBQ sauce out of the fridge and shake well. Pour some of the sauce into the slow cooker with the pork (your desired sauce to pork ratio) and stir to combine. Season with salt & pepper to taste.

Step 9

Combine the SPICY MAYO COLESLAW ingredients together in a large bowl. Let sit for 10 minutes then season with extra salt & pepper to taste.

Step 10

Serve the pulled pork on the buns with the coleslaw and the remaining BBQ sauce on the side.