BBQ Pulled Pork Sandwiches and Coleslaw

My husband and I have made these sandwiches so many times since we first discovered the recipe last year on Our Best Bites. It was love at first bite! Cheesy I know, but oh so true. The secret to the sandwich is the coleslaw. The best coleslaw you'll ever eat, and the only recipe you'll ever own for coleslaw. DELICIOUS! The pair make this BBQ pulled pork sandwich the best! It was perfect for our Labor Day BBQ!

BBQ Pulled Pork Sandwich
taken from Our Best Bites

3 lb. boneless pork shoulder

Garlic powder

Onion powder

Kosher salt

Black pepper

Smoked paprika or liquid smoke (A little bit of either goes a LONG way)

1-1 1/2 bottles BBQ Sauce (She used Country Bob's All-Purpose Sauce) *I used Sweet Baby Rays, but use whatever you like! I like a little more sauce in mine, so we used just a little more than a bottle.

About 12 high-quality rolls (Best when toasted)

Memphis-Style Coleslaw *a must!

Thick-cut dill pickle slices

Rinse pork roast well in cold water and trim of excess fat. This is important because sometimes, boneless pork shoulder (and bone-in pork shoulder, for that matter) can take on kind of an icky fishy odor and a lot of that smell is in the juices and the fat. Pat dry. Sprinkle roast with seasonings and place in your slow cooker. Add about 1/2 inch of water and cook on low for 8-10 hours. When the roast has cooked, drain liquid and then return to the slow cooker and shred. Pour enough sauce over the meat so it's well-incorporated but not soupy. Return the lid to the crockpot and heat through. When ready to serve, slice rolls, toast under the broiler for a couple minutes, and add meat. Top with coleslaw and a few slices of dill pickle.

Memphis-Style Coleslaw
adapted from Our Best Bites

1 c. mayonnaise
2 Tbsp. Deli mustard (*my secret ingredient! You can use any whole grain mustard or even Dijon, but Deli mustard has a little horseradish in it, and I think it really makes it fantastic!)
2 Tbsp. apple cider vinegar
2 Tbsp. sugar
1/2 heaping tsp. Kosher salt (or an even 1/2 tsp. of table salt)
1 Tbsp. grated onion
2-2 1/2 tsp. celery seed (a key ingredient, I like closer to 2 1/2 tsp. Really brings out a nice flavor!)
1 16-oz. bag shredded cabbage with carrots (stay away from the very fine shreds because they'll get too soggy)
1/2 minced green bell pepper
1 carrot, peeled and grated

Combine the mayo, mustard, vinegar, sugar, salt, onion, and celery seed in a smaller bowl. In a large bowl, combine shredded cabbage, carrots, and green pepper. Toss with dressing and refrigerate for at least 2-3 hours before to combine flavors. It keeps for up to about 3 days (or when it's unjustifiably soggy).