In your slow cooker, place your cut of pork inside (mine was even frozen). Place 1/4 cup brown sugar, 1/2 can of crushed pineapple plus all the juice and set aside the rest of pineapple for later. 1/2 tsp cinnamon, 1 tsp garlic powder, 1 tsp hot chili peppers, 1 tbsp mustard, 2 tbsp worcheschire sauce and 3/4 cup bbq sauce. Sprinkle with salt and pepper.
Slice up an onion and add to slow cooker. Turn slow cooker on High and cook for 5 hours. If you prefer to cook on low cook 7-8 hours.
While your pork is in the slow cooker prepare your coleslaw. Chop up 1/2 a green cabbage, 2 green onions, and 1 peeled and cored apple. Grate 1 carrot
In a bowl combine 1/2 cup mayonnaise, 1 tbsp sugar, 1 tbsp apple cider vinegar and 1 tsp ground mustard. Season with salt and pepper. Mix this together and stir in coleslaw ingredients listed above. You can add the other half of pineapple into your coleslaw as well. Refrigerate for at least a couple of hours.
About an hour before I serve dinner I take 2 forks and I shred my meat into small chunks. Before shredding it may look like a lot of liquid in your pan but I suggest you shred your meat before you decide whether or not to drain out some of the liquid. Draining it is not necessary.
Pile pulled pork onto fresh buns and top with coleslaw
It might be messy but it is, oh so good!