The Ultimate Pulled Pork Sandwich

In a small bowl, mix together garlic powder, onion powder, paprika, brown sugar, salt, and black pepper. Rub the homemade spice blend all over the pork, ensuring it’s evenly coated.

Place the seasoned pork in the bottom of the slow cooker and pour in the chicken broth, Worcestershire sauce, apple cider vinegar, and sliced onions.

Cover and cook on high for 4-6 hours or until the pork is tender and easily pulls apart with a fork. Aim for an internal temperature of 190 degrees F for optimal tenderness.

Once cooked, use two forks to shred the pork roast into smaller pieces. Carefully remove the shredded pork from the slow cooker and place it on a serving platter or in a bowl.

In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Cajun seasoning, Dijon mustard, kosher salt, and freshly cracked black pepper until it's smooth.

In a large bowl, add the shredded cabbage mix. Pour the dressing over it while tossing to coat evenly.

Cover the bowl with plastic wrap and refrigerate it for at least 1 hour before serving.

Place a generous portion of the juicy pork on the bottom hamburger buns. Top with coleslaw and pickles. If you like, you can toast the top and bottom bun to prevent soggy sandwiches.