1
Mix together all rub ingredients and coat the pork butt evenly.
2
Place pork into crockpot and pour in chicken broth and sliced onion.
3
Cook on LOW for 8 hours or HIGH for 6 hours until fork tender.
4
Drain about ¾ of the liquid, then shred the pork and mix back into the remaining juices.
5
Serve on toasted buns with homemade coleslaw.
6
Add cabbage and carrot to a large bowl.
7
In a separate bowl, whisk together mayo, sugar, vinegar, lemon juice, salt, and pepper.
8
Pour dressing over cabbage mixture and toss until fully coated.
9
Refrigerate until ready to serve.