For The Pork
• 4-6 pounds boneless pork shoulder roast (Boston Butt roast)
• 1 12 oz. can cherry soda
• 2 4 oz. cans mild diced green chilies
• 1/3 cup brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 2 teaspoons liquid smoke
• Zest of 1 orange
• 1 tbs garlic powder, chili powder, salt each
• 2 tsps onion powder, smoked paprika each
• 1 tsp EACH pepper, ground ginger
• ½ tsp cayenne pepper
• vegetable oil
• 2 cups bbq sauce
• 1 cup coleslaw
• 12 -15 Turano Brioche Rolls

For The Fried Onion Rings
• 1 yellow onion, thinly sliced
• 2 cups buttermilk (see DIY in notes)*
• 1 egg
• 3/4 cup all-purpose flour
• 1/2 cup panko breadcrumbs
• 1/2 tsp salt and pepper each
• vegetable or canola oil for frying

PORK
① Lightly spray slow cooker with nonstick cooking spray. Combine the soda through the orange zest in the slow cooker; set aside.
② Whisk all the seasonings together in a small bowl (garlic powder through cayenne pepper). Lightly coat pork with vegetable oil, then rub seasonings all over the pork.
③ Heat 2 tablespoons vegetable oil over high heat in a large cast iron skillet. Using tongs or 2 forks, sear pork on all sides until lightly browned. Place pork in prepared slow cooker.
④ Cover and cook on low for 8-12 hours or on HIGH for 4-6 hours, until the pork is very tender. (Check pork at early end of cooking window and add more time as needed). Use this time to prep toppings such as coleslaw and onion strings.
⑤ Remove pork to a cutting board and shred – don’t discard slow cooker juices. Return shredded pork to the slow cooker and cook for 20 minutes on low to soak up the juices.
⑥ Strain all but about ½ cup broth from the pork. Stir in the desired amount of barbecue sauce until evenly coated, adding more or less as desired. Taste and add hot sauce/salt/pepper/brown sugar to taste.

COLESLAW
① Prepare Coleslaw according to recipe directions. Don't make the coleslaw too sweet if your barbecue sauce is on the sweeter side. Cover and refrigerate until ready to use, best if 1-2 hours after combining. If making ahead, keep dressing and vegetables separate and then combine a little before serving.

FRIED ONION STRINGS
① Whisk buttermilk and egg together. Add onions to a shallow baking dish and pour buttermilk/egg mixture over top. Press the onions down so they're submerged as much as possible. Let them soak at room temperature for 15 minutes up to an hour, stirring and pushing down occasionally. Cover and refrigerate if soaking longer.
② When ready to fry onions, fill a heavy-duty fry pot (this is the exact one I use) or large Dutch oven with approximately 2 inches of oil. Heat to 375 degrees F.
③ While heating, combine flour, panko, salt and pepper in a large bowl; set aside. Line a large baking sheet with paper towels; set aside.
④ Test the oil with a small pinch of panko; if it bubbles and fries, then it is hot enough. If it turns black right a way, it is too hot. Using tongs, transfer a handful of onions from the buttermilk to the flour/panko mixture. Toss to coat, pressing to adhere, shake off any excess flour, then carefully transfer to the hot oil. (The coating will be thin but will crisp up.)
⑤ Fry onions until lightly golden brown (just 1-2 minutes), watch closely! – they will continue to darken after they're removed from the oil. Remove fried onions with a spider fry strainer or fine mesh sieve to paper towels. Repeat with the remaining onion slices.