3lbsboneless pork country ribs or pork shoulder roastcut into large chunks
1 1/2cupsbarbecue sauce
For the slaw:
1tablespoonwhite wine vinegar
salt and pepper
Buns for serving
In a small bowl mix together the onion powder, garlic powder, smoked paprika, brown sugar, salt, pepper and cumin.
Sprinkle the spice mixture all over the pork. Place the pork in a slow cooker with the chicken broth. Cook on LOW for 7-8 hours or HIGH for 4 hours.
Remove the pork from the slow cooker and shred. Toss with the barbecue sauce to coat evenly. Serve on buns with slaw.
For the slaw: Combine the cabbage and carrots in a bowl. Mix together the lime juice, vinegar, sugar and olive oil; add salt and pepper to taste. Let the slaw sit in the fridge for at least one hour; add cilantro just before serving.
Make Ahead: The pork can be made a day or two in advance.