Slow Cooker Pulled Pork and Creamy Coleslaw

Slow Cooker Pulled Pork Ingredients:
4-5 lb. pork butt or shoulder roast
dry rub (see recipe below)
3/4 cup apple cider vinegar
2 Tbsp. brown sugar
1 bottle of your favorite barbecue sauce (we like Sweet Baby Ray's or Original Dinosaur BBQ)

Directions:
Rub pork with dry rub; let pork sit in the refrigerator for at least 2 hours or overnight. Place pork in slow cooker; mix together apple cider vinegar and brown sugar and pour over meat. Cook on low
for 10-12 hours or on high for 5-6 hours. Remove meat from the slow cooker; set aside juices. Shred meat and mix in barbecue sauce. Add juice as desired and return to slow cooker on warm until reheated. Serve on rolls topped with coleslaw.

Dry Rub ingredients:
1 1/2 Tbsp. black pepper
1 1/2 Tbsp. brown sugar
1 1/2 Tbsp. paprika
1 Tbsp. salt
1/2 tsp. cayenne pepper

Mix together; I use about half this recipe for the pulled pork.

Creamy Coleslaw Ingredients:
1/2 cup mayonnaise
1/4 cup sour cream
1 Tbsp. sugar
2 tsp. lemon juice
2 tsp. prepared yellow mustard
1/2 tsp. celery salt
1/4 tsp. black pepper
16 oz. coleslaw mix

Directions:
Stir together first seven ingredients in a large bowl. Add coleslaw mix and mix well. Chill.