Root Beer Pulled Pork with Slaw

Pulled Pork 
1 Tbsp. salt
1 Tbsp. chili powder
1/2 Tbsp. garlic salt 
1 (3-4 lb.) boneless pork shoulder butt roast
1 (12 oz.) can root beer
1 cup BBQ sauce
12 kaiser rolls, split 

Classic Slaw
2 Tbsp. white vinegar
2/3 cup mayonnaise
1 1/2 Tbsp. sugar
1/2 tsp. white pepper
1/2 tsp. salt 
1 (8.5 oz.) package coleslaw mix


Pulled Pork
In a small bowl, combine salt, chili powder and garlic salt. Rub mixture over all sides of the roast. Transfer to slow cooker. Add root beer, cover and cook on low for 8 to 10 hours.

Remove roast and reserve 1 cup of juices, discarding the rest. Shred and return to slow cooker with reserved juices. Add BBQ sauce. Cover and cook 30 minutes, until heated through. Serve on rolls.

Classic Slaw 
In a small bowl, whisk together vinegar, mayonnaise, sugar, pepper and salt. Add coleslaw mix to a large bowl. Top with sauce and toss to coat. Refrigerate at least 2 hours before serving.