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Trim the pork of excess fat and cut the meat into 4 equal pieces. Season the pork generously all over with salt and pepper. In a large, heavy fry pan over medium-high heat, warm the oil. Working in batches if necessary, add the pork and sear, turning as needed, until browned on two sides, about 10 minutes. Transfer the pork to a slow cooker.
Pour off all but 2 Tbs. of the fat in the pan and return the pan to medium-high heat. Add the onion and cook, stirring often, until softened, about 6 minutes. Add the garlic and cook, stirring, for about 1 minute. Pour in the stock and stir to dislodge the browned bits from the pan bottom. Season with salt and pepper, then pour over the pork in the slow cooker. Cover and cook on low for 6 hours. The pork should be very tender.
At least 2 hours before serving, make the slaw. In a large bowl, combine the cabbage, onion and carrot. Sprinkle with the vinegar and toss to coat evenly. Add the mayonnaise and sriracha to taste and mix well. Season with salt and pepper. Transfer to a serving bowl, cover and refrigerate until chilled, at least 2 hours or for up to 1 day.
Transfer the pork to a platter and let cool slightly. Discard any remaining cooking liquid. Using 2 forks, pull the pork into shreds, removing and discarding any large bits of fat.
Return the shredded pork to the slow cooker. Add the barbecue sauce and mustard, season with salt and pepper, and stir to mix well. Cook uncovered on the high setting, stirring a few times, until the flavors are well blended and the sauce has thickened, about 30 minutes.
Spoon the pork and its sauce into a serving bowl, or keep warm on low and serve directly from the cooker. Offer the buns at the table for diners to fill with the pork and slaw. Pass additional barbecue sauce at the table. Serves 6.
Adapted from Williams Sonoma Everyday Slow Cooking (Weldon Owen 2018)