Slow Cooker Pulled Pork and Coleslaw

Pork: This is best if you put the rub on the meat and let it rest overnight, but can be done as little as an hour before cooking.

2.5 lbs. Pork Tenderloin
1 Tbsp. Garlic Powder
1 Tbsp. Brown Sugar
1 Tbsp. Mustard Powder
2 Tbsp. Paprika
2 Tbsp. Grey, Kosher, or Sea Salt
20 oz. Bottle of Root Beer
18 oz. Bottle of BBQ Sauce
1 Medium Onion
Buns or Rolls

In a large gallon size ziplock bag, combine all of the spices, salt, and brown sugar, and mix to combine.  Add the pork and toss to coat.  Refrigerate overnight.  Once ready to cook, peel and slice the onion and sprinkle around the bottom of your slow cooker.  Add the pork on top, and then cover with the Root Beer.  Cook on Low Setting for 6 hours, or until the pork falls apart.  Remove the meat and shred using two forks.  Drain the slow cooker of the root beer and onions and then return the pork to the cooker.  Add the BBQ Sauce, using a little water to dilute and get everything out of the bottle and mix with the pork.  Return the slow cooker to the low setting and cook for 1 hour.  When ready, serve warm on your favorite bun with the coleslaw - I use the thin whole wheat buns to save on calories.

Coleslaw: Also best made the night before!

1 lb. bag of coleslaw mix (cabbage and carrots)
1/2 tsp. salt
1/8 tsp. pepper
2 1/2 Tbsp. Lemon Juice
1 1/2 Tbsp. White Vinegar
1/4 cup milk
1/4 cup buttermilk
1/2 cup mayonnaise
1/4 cup sugar

In a bowl with a lid, mix all of the ingredients except the coleslaw mix until the sugar is mostly dissolved.  Then, stir in the coleslaw mix to coat.  Cover and refrigerate overnight.  Serve as a side dish or topping with the pulled pork sandwiches.