slow cooker pulled pork sandwiches

Directions :

1. For the sauce, in a medium bowl, combine onion, apple cider vinegar, ketchup, chili sauce, brown sugar, molasses, Worcestershire sauce, dry mustard powder, and pepper in a bowl.
2. Cut the pork shoulder in half and season with 1 teaspoon salt and ½ teaspoon black pepper. Heat a large skillet over medium-high heat and brown the pork on all sides.
3. Place the seared pork in a 6-quart slow cooker and pour the prepared sauce over it, ensuring it's well coated.
4. Cook the pork on low for 8-10 hours or high for 5-6 hours or until it's fork-tender (to quickly check it, pull a little piece of pork, it should be very tender). If the pork is not tender, it likely needs more time, cover and cook 1 hour more. While the pork is cooking, prepare the coleslaw below.
5. Remove pork from the slow cooker, discard any large pieces of fat. Remove the liquid from the slow cooker and skim any fat off the top, strain the sauce if desired.
6. Shred the pork using two forks and return it to the Crockpot. Add the sauce a bit at a time to reach desired consistency.
7. Drizzle with a little bit of barbecue sauce if desired.
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9. Stir together the dressing ingredients in a medium bowl. Add cabbage and toss to combine. Refrigerate at least 30 minutes.
10. Place slaw on rolls and pile high with pulled pork.